Gummy boost for refrigerated doughs
Adding xanthan gum to refrigerated dough mix may prevent the separation of liquid and solid, boosting consumer acceptance, says a new study.
Archives for July 21, 2009
Rock maker fined for too much colouring
A UK manufacturer of traditional seaside rock has been fined for using too high levels of Ponceau 4R, one of the ‘Southampton Six’ colours implicated a study of hyperactivity in children.
Enzyme system offers extended shelf life for cakes
Caravan Ingredients has developed a new enzyme-based ingredient system which it claims can extend the shelf life of cakes, even those with a low fat content which tend to stale faster.
Coca-Cola and PepsiCo reveal fizz in flat sales
International sales have bolstered the second quarter performance of both Coca-Cola and PepsiCo, indicating that there still fizz in the soft drink market.
Cookbook aims to raise money for food banks
US Foodservice has published a cookbook entitled Recipes from the Heart in order to raise money for US food banks, as rising unemployment has forced even more Americans to rely on food donations.
Food ads should highlight more than flavor, say researchers
Food advertising that highlights senses other than taste works better than that which focuses on taste alone, according to a new study from the University of Michigan.
NZ folic acid fortification delayed to 2012
The mandatory fortification of bread with folic acid in New Zealand is likely to be delayed for another three years, following heated debate over the risks and benefits of adding the synthetic B vitamin to bread.
UK authorities in the dark over aflatoxin-contaminated peanut butter
Food safety authorities in the UK have confirmed they know neither the exact quantity nor precise location of peanut butter and paste contaminated with aflatoxins up to 190 times above the legal limit.
Overweight kids more responsive to branded foods: Study
Overweight children are more easily led by food advertising and branding than non-overweight children, according to a new study published in the journal Appetite.
DSM completes cottage cheese testing for MaxiCurd
DSM has successfully trialled its MaxiCurd granulated protein hydrolysate in cottage cheese applications and claims it can bring yield and cost benefits to manufacturers.
Metallic pine nut taste: Industry hypotheses
Since we reported on the UK’s Food Standard Agency’s investigation of reports of a mysterious metallic taste after eating pine nuts last week we have received a number of hypotheses on the cause from the food industry.
Canada listeria report lays bare food safety flaws
A void in leadership, a raft of systemic flaws and a shortage of inspectors were just some of the criticisms levelled at Canada’s food safety system in a damning report on last year’s listeria outbreak released yesterday.