Vinegar could be used for salt reduction: Study
Adding low concentrations of vinegar to foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
Archives for May 28, 2009
Firmenich, Danisco find way for lower fat vanilla ice cream
Firmenich and Danisco have found a way to lower the fat content in vanilla ice cream by 40 per cent without distorting the flavour profile, a development that fits with the trend for healthier, luxury products.
Cargill shows confidence in chocolate with €16m investment
Cargill has officially opened a new plant for chocolate fillings and coatings in The Netherlands, as part of a wider plan to grow its cocoa and chocolate operations.
Irish food safety system condemned after pork dioxin scandal
The current system for monitoring and tracing Irish pork is inadequate and should be overhauled urgently, a highly critical report from the country’s Parliament has said.