Survey finds sodium levels largely unchanged
The food industry has again come under fire for the amount of salt used in products as a survey found that levels had stayed ‘essentially the same’ over the last three years.
Archives for December 8, 2008
Science supports modified starch as fat replacer and creaminess enhancer
A potato starch-derived ingredient may enhance the creaminess of low-fat yoghurt to that of its full fat equivalent, according to new research.
Unilever completes Cote D’Ivoire oil-soap deal
Unilever has completed the sale of its edible oil business in Cote D’Ivoire and acquired Cosmivoire’s soap business instead – a deal that allows it to focus on its core West African businesses.
Synergy unites more ingredients under Saporesse
Synergy has re-vamped its Saporesse range by bringing more of its ingredients under the brand umbrella, so as to help manufacturers see clearly what formulation tools are at their disposal.
Roquette plans for an open, sustainable future
Marc Roquette shares his vision of a future where the glucose molecule, microalgae, and sustainability will figure large.
Coping with health claim hurt
One of the most fiercely debated and amended pieces of European Union food law history is playing out before our eyes, and its effects are beginning to be felt.
Versatility of Hispanic cheeses could boost market
Hispanic cheeses are offering new market opportunities for processors and food manufacturers in the US due to their wide variety of functions and flavors, according to Dairy Management Inc (DMI).
Enzyme launched for low-lactose taste saving
The development of a new enzyme for low-lactose milk and dairy products can cut out the formation of off-flavours following processing, according to its manufacturer.
Nutrition potential of breadfruit explored
Canadian researchers are exploring the benefits of breadfruit which they claim can offer an alternative to wheat flour, help create new food products in the US and improve food security.