Cooked bilberry better than cold for anthocyanin activity
Cooking temperatures up to 125ºc may be best for anthocyanin retention and activity, according to new research.
Archives for August 4, 2008
New erythritol sweetening brand announced
Corn Products Specialty Ingredients has added its own brand of erythritol to the market, focusing on customized sweetener systems to improve performance when combined with other sweeteners.
Study seeks optimal extraction method for lavender flavour
Supercritical CO2 and ultrasound extraction present alternatives to hydrodistillation as a method for deriving food flavourings from lavender, according to a new study.
Low risk from average level dietary exposure to PAHs, says EFSA
The European regulator has found that there is a low risk to consumers from polycyclic aromatric hydrocarbons (PAHs) in foods based on average dietary exposure but says risk management action may be required for high dietary intake.
Enzyme designed for light beer brewing efficiency
A new development in brewing enzymes can improve cost efficiency within the production of light beers to tap growing demand in the category across the globe, according to its manufacturer.
UK firm puts fruit fibres to use in flavours
Ungerer has developed an innovative range of fruit flavours that uses fruit fibres as carriers in place of maltodextrose or wheatstarch, making a natural ingredient out of a by-product that can also boost food’s fibre content.
Nutrition labels seen as a marketing tool
An increasing interest in nutritional information in the US could provide opportunities for food and beverage manufactures to use their ingredients as a marketing tool, according to the analysts.
Fenchem fights fake ginkgo
Chinese supplier Fenchem has launched a testing method to detect fake ginkgo biloba, which has become more prevalent as increased demand has strained global supply.