Barry Callebaut profits grow as chocolate market shrinks
Chocolate maker Barry Callebaut has reported increased profits and sales volumes for the full 2008/09 fiscal year, despite shrinking global chocolate consumption.
Archives for November 13, 2009
Silver-coated poultry crates help cut bacteria contamination
Crates coated with a new silver antimicrobial protection system can help reduce the risk of cross-contamination of Campylobacter among poultry during transportation, said manufacturers BioCote Ltd.
Male impotence risk from bisphenol A exposure - Study
High-level exposure to bisphenol A (BPA) in the workplace could increase the risk of male sexual dysfunction, including erectile and ejaculation problems, new research has said.
White bean derived supplement may lower GI of bread
The glycemic index (GI) of foods could be reduced through the intake of a white bean derived dietary supplement, claims a new study.
Recession hasn’t increased home cooking, claims report
New market research from The NPD Group claims that Americans are not cooking at home any more than they did before the recession, but they are looking for prepared foods that they can simply heat and eat.
EFSA lowers ADI for three Southampton colours
The European Food Safety Authority has lowered the acceptable daily intake (ADI) for three of the notorious Southampton Six food colours, but none of the scientific reasons given are associated with hyperactivity.
Colour ADI adjustments: What it means for industry
The new ADIs for three of the colours included in the Southampton study may mean restrictions on levels or the range of foods they are used in, says the UK’s FSA. Campaigners, meanwhile, are still calling for an outright ban.
Coffee linked to breast and colon cancer
More research is necessary to explore links between a compound in coffee and breast and colon cancer, according to Texas AgriLife Research scientists.
Monsanto asks regulators to approve trans-fat free soy
Monsanto has submitted evidence to the FDA and USDA backing the safety of its Vistive III soybean traits, intended to provide heat stable, trans-fat free cooking oils.