Dietary ALA sufficient to raise omega-3 levels, says study
A daily 2.4 gram dose of ALA-rich flax oil is enough to raise overall levels of omega-3 fatty acids, suggests a new study that supports inclusion of ALA-rich sources in the diet.
Archives for September 16, 2008
Omega-3 in infant formula world first
Friesland Foods Kievit has launched what it is calling a world first omega-3 (DHA) and omega-6 (ARA) encapsulated combination ingredient that can be incorporated into hypoallergenic infant formula.
EU project to reduce biogenic amines in fermented foods
The reduction or elimination of potentially toxic metabolites from fermented foods such as cheese and wine will lead to new formulations and starter cultures, if a new €3.4 million project delivers.
Low listeria levels in smoked fish due to controls, says SPSG
The UK Salmon Processors and Smokers Group (SPSG) said that the Food Standards Agency (FSA) findings showing low levels of Listeria in smoked fish in UK retail outlets is a result of their strict production controls.
FSANZ considers reinstating erythrosine for icings
The Australian and New Zealand food safety regulator is mulling a part reversal of a 1990s restriction on the use of coal-based dye erythrosine, after receiving a petition for its use in colourings for bakery icings.
Special edition: Sustainability
Locating the line between green and greenwash
In the second in our special series on sustainability, FoodNavigator considers how far a company should go in making green sourcing claims, if it is not able to ensure that every ingredient and production process is as green as can be.
New DSM enzyme slashes emulsifier costs for bakers
In an exclusive interview with BakeryandSnacks.com, DSM Food Specialities launches Panamore, a cost-busting enzyme preparation for bakers that stands to cut escalating emulsifier expenses in bread applications by as much as 70 per cent.
New study links BPA to heart disease and diabetes
A new study on Bisphenol A (BPA), a chemical compound used in plastic packaging for food and drinks, has found that higher concentrations of the chemical in urine were linked with heart disease, type 2 diabetes and liver enzyme abnormalities.
Innovation can ease rising costs
Introducing new products can help companies alleviate the burden of high food inflation because consumers will not be so concerned about a change in price, according to a new report on the food manufacturing industry from the Conference Board of Canada.
Cargill gets Chinese seal of approval for erythritol brand
Cargill has been given regulatory approval for its Zerose erythritol to be sold in China with no restrictions on its applications.