Macphie makes non hydrogenated cream alternatives
Ingredients manufacturer Macphie has developed a range of non-hydrogenated dairy cream alternatives aimed at meeting the growing demand for healthy yet indulgent products.
Archives for March 10, 2008
Scientists must communicate more on foods risk, says FSA
A snapshot survey of consumer perceptions of food risk in the UK indicates that many people are way off the mark, prompting the FSA to seek out constructive ways of engaging with the public over concerns.
New computer model may improve fruit storage
A computer model has been developed to improve the long-term storage of fleshy fruit under controlled atmospheres, according to a report published by researchers at the Catholic University of Leuven in Belgium.
Value-added churns profits for Friesland
Friesland Foods' strategy of developing value-added ingredients from dairy instead of supplying bulk commodities looks to be paying off, as its industrial division saw a 24 per cent increase in revenue in 2007.
Natural trans fats not as bad as industrial-produced: study
Trans fatty acids are not created equal, according to the results of the European-wide TRANSFACT study, with natural sources not sharing the detrimental health effects as their industrially-produced counterparts.
New alliance to boost Mediterranean diet
Companies whose products form part of the much-vaunted Mediterranean diet have joined forces to promote the benefits of healthy, European-style eating to US consumers.
Weekly comment
Warning signs: reconsidering shock tactics
Here's a possible new marketing angle for food and beverage manufacturers: "Food can kill".
The importance of quality assurance
Naturex talks about the importance of sourcing quality-assured ingredients, and the measures a company should have in place to ensure it meets the highest standards.