DG Sanco debates consumer reception of new technologies
A conference taking place in Brussels is examining how best to deal with emerging technologies like cloning and nanotechnology, and to ensure that consumer confidence is addressed.
Archives for October 29, 2008
New yeast strain could biofortify bakery with folate: study
Carefully selecting the yeast strain for bakery could result in natural biofortication of the product with folate, and remove the need to add synthetic folic acid, suggests a new study.
How chefs set standards for new food flavours
IFF's master chef talks through the process of establishing gold standards that new flavours aim to meet - from selection of the finest materials, to collaboration with the technical team.
Campbell changes formulations just for schools
Campbell Soup has reformulated its product line specifically for schools, lowering salt and fat content to meet the nutrition standards of an alliance set up to fight childhood obesity.
Food allergy programme a success, says FSA
The UK Food Standards Agency (FSA) says that its Food Allergy and Intolerance Research Programme has directly influenced FSA policy concerning allergies, which has in turn informed manufacturers.
New oxygen test for longer shelf life
Easier, safer and quicker food packaging will result from a new oxygen measuring system, claims Swedish manufacturer PBI-Dansensor.
Cocoa supply chain and sustainability headline African symposium
With sustainability a buzz word for today's confectionery makers, a symposium that kicked off in Ghana today will attempt to get to grips with current issues impacting sustainability in Africa's cocoa supply chain.
New wireless temperature monitoring label
Packaging specialist PakSense says it will launch a wireless version of its award winning temperature-monitoring label in December.
Demand for frozen products robust
Vegetables are the most popular frozen food among Americans, accounting for 40 percent of shopper purchases, according to a new study which comes as frozen products are expected to see a boost in tight economic times.
Senomyx milestone in Coca-Cola flavor
Senomyx says it has made significant progress in discovering a new flavor ingredient to reduce sugar content without compromising taste.
Exploring the sweet future for stevia
As regulatory approval for stevia and its extracts gathers pace in the US, Mark Blumenthal from the American Botanical Council gives his thoughts and inside knowledge on his nominee for ‘herb of the year’.