Dispatches from SIAL
Confectionery ideas flourish at food design event
Continuing our focus on innovative product ideas showcased at this year's SIAL event in Paris, we present a round-up of new food designs yet to hit the market.
Archives for October 22, 2008
Natural compounds can boost pasta shelf life: Study
Natural antimicrobial compounds could be used to improve the microbiological stability of amaranth pasta, suggests an Italian study to be published in a forthcoming issue of Food Microbiology.
Stevia potential bigger than we thought, PureCircle
PureCircle is reviewing its operational strategy and development plans, as high purity Reb-A, derived from stevia, is attracting attention as a potential complement to sugar as well as a replacement for existing high intensity sweeteners (HIS).
Grim Christmas prediction shows need for cheap treats
UK shoppers are expected to spend money on Christmas food, treats and presents but buy less due to high food inflation – a message that reinforces the need for product innovation in a tough economic environment.
Melton Mowbray pork pies win EU protection
After a ten-year struggle, Melton Mowbray pork pies have secured Protected Geographical Indication (PGI) status to become the first cooked recipe-based product in the UK to receive the protection.