Soy protein could lead to foamier egg foams: Study
Addition of a soy protein isolate to egg white could enhance the foaming of pure egg white, offering formulators an option of improved egg white foams, suggests new research.
Archives for August 30, 2009
Review of European food hygiene regs
Leading players in the UK food sector are being asked for their views on an overhaul of European food hygiene legislation three years after the rules came into force.
Wild lupins’ protein could rival soy, say Spanish researchers
Wild varieties of lupin seeds could be tapped for their high quality protein content, report researchers in Spain, and could reduce the need to import soybean to Europe from places such as the US, Brazil and China.
Food brands flounder in new green listing
A new index that ranks UK grocery brands according to their impact on the environment has listed only food and beverage brands in the ten worst performing products – which the greenest goods included four detergents.
BASF ups price of food preservative
Chemical giant BASF is increasing the price of its propionic acid by €100 per tonne, citing market conditions as the cause.
Antioxidant content of fruit more than previously thought?
We may be underestimating the antioxidant content of fruit and vegetables, according to an international team of scientists from Spain and the UK.