PureCircle establishing stevia’s sustainability early on
The supply chain for stevia is sound and sustainable, says PureCircle, which is communicating the ethical values behind its high purity Reb-A sweetener in keeping with the natural image.
Archives for April 2, 2009
Supplier offers space age sorting for vegetable safety
Buhler Sortex claims that it can provide vegetable processors with satellite inspired sorting equipment that distinguishes between the textures of desirable and foreign materials during packaging.
Conference to address substantiation of sustainability claims
Organic Monitor is organising a Sustainable Foods Summit in June, which will give air the key debates on ethical and environment aspects of the food supply chain.
Study supports potential of inulin for fibre boost in bread
Replacing 5 per cent of the flour in bread with inulin could boost the nutritional content of white bread without detrimental effects on the sensorial profile, says a new study.
Farmers and food processors lobby for looser Made in Canada laws
The Canadian Federation of Agriculture (CFA) has teamed with Food Processors of Canada in an attempt to relax strict laws governing Product of Canada labeling implemented at the beginning of the year.
Collaboration to solve dough behaviour problems
The flour specialist Mühlenchemie has teamed up with a manufacturer of dough testing equipment to help its customers improve the properties and consistency of flour and solve application problems quickly.
US and Canada to agree on organic equivalency by summer
The US and Canada have agreed to finalize negotiations on organic equivalency standards between the countries by this summer, according to the Organic Trade Association.
Kraft puts prevention, not testing, at heart of contamination battle
Amidst ongoing amendments to improve food safety after recent US contamination scares, Kraft Foods says that system design and prevention remain central to its hygiene plans as opposed to heightened testing.
New wave of authentic Latino flavors hits the US
American Latinos and non-Latinos alike are driving a ‘new wave’ of authentic Latin American foods and flavors set to enter the mainstream in the US, according to a new report from Packaged Facts.
‘Air filled emulsions’ could reduce fat, ease obesity: Study
Fungal proteins could produce aerated emulsions with the potential to act as fat replacers in foods, according to promising results from England.
FAO concerned about sea cucumbers
The FAO says the fast growth in sea cucumber fishing to meet global demand is putting pressure on stocks, and management plans are urgently needed to protect economies of coastal communities.