Industry won’t ignore health for cheap food, says FDF
The food industry will keep up momentum on healthier products, despite economic gloom and consumer focus on price, says the head of the Food & Drink Federation.
Archives for October 27, 2008
ISO launches new spaghetti standard
The International Organization for Standardization (ISO) has launched a new standard to determine a minimum cooking time for durum wheat pasta, using sensory analysis.
New icing stabilisers provide better melting and spreadability
Cargill has developed two new stabiliser ranges, including one for use in remotely prepared icings, which it claims simulate the easy-application properties of direct use icings.
Thermal label is HACCP aid, claims its manufacturer
A new thermal label can indicate when an optimum temperature has been reached in ovens, dryers, retorts and curing operations, claims a supplier of cold chain and food safety equipment.
Drink your way to five-a-day
Drinking vegetable juice is an effective and acceptable way to increase an individual’s vegetable intake, according to new research from the US.
The hour of stevia is nigh
The course of true love never did run smooth. The same could be said of stevia’s road to regulatory approval as a food ingredient. One final concerted effort is needed to ensure approval of this hot ingredient.