Annatto may replace nitrites in cured meats, study
Nitrites, much maligned additives in cured meats, may be replaced by the red-orange-yellow natural colourant annatto, according to new research from Iran.
Archives for September 10, 2008
Too soon to see toolbox effect on acrylamide in snacks, FSA
A snapshot survey of process chemicals in food products sold in the UK has found that potato snacks contained the highest levels of acrylamide, but the impact of initiatives like the CIAA acrylamide toolbox will only really be seen in future surveys.
Use unspent subsidies to aid food security, says MEP
A proposal to send unspent EU subsidies to developing countries worst hit by food price rises would have knock-on benefits for the EU, according to the rapporteur leading a Development Committee debate yesterday.
Researchers say lager taste potential is all in the genes
Genetics is often charged as providing a brave new world for science and now it seems that new research into the makeup of brewing yeasts in lager could revolutionise the very taste of beer, new research claims.
Opportunities for cocoa powder as study shows antioxidant levels
Confectioners may seek to develop new formulations that use cocoa powder and baking chocolate, as new evidence suggests these two chocolate foods deliver the highest levels of the health-busting antioxidant resveratrol.