Temperature key for chocolate formulations "study"
Controlling temperature may be key to ensuring no oil migration from an oily filling to its chocolate coating, says a new study.
Archives for August 21, 2008
Companies collaborate to improve taste of healthy ingredients
A flavor company has joined forces with a nutrition provider in a venture which could help food manufacturers meet the challenge of unpleasant off-tastes in their healthy formulations.
Nutrition bars do what they say, finds ConsumerLab
Recent testing of nutrition bars on sale in the United States has found that labeling has become more accurate, although the wide range in nutritional content means consumers must be aware of the different types of products within the category.
Pressure mounts for removal of artificial colors
Manufacturers in the US need to take responsibility when it comes to food coloring and replace controversial artificial dyes with natural alternatives, according to the Center for Science in the Public Interest.
Iceberg lettuce and spinach safe to irradiate, says FDA
The Food and Drug Administration (FDA) has approved the use of irradiation to kill food-poisoning germs in iceberg lettuce and fresh spinach from today, claiming the technology will not adversely affect the safety of these products.
Industry still wary about nano in food: Leatherhead
Nervousness about nanotechnology in food in Britain may see the UK food industry left behind, warns an expert from Leatherhead Food International.