Olive oil may replace trans-fat shortenings in bakery
Trans-fat containing margarine and other shortenings used in cakes may be substituted by olive oil without affecting textural properties or flavour and aroma, says a new study from Greece.
Archives for February 18, 2010
AAK's speciality strategy shows recession resilience
Cost savings and a strategy that fits with chocolate eating habits in the recession have meant for an acceptable full year for AAK, topped off with an especially good Q4.
Kraft silent on pension freeze impact for Cadbury
Kraft has announced that it will begin to end pension increases for current and non-union hourly employees from year end 2019 but the US food group did not provide any clues in regulatory filings as to the future of the 100-year-old Cadbury pension fund.
Naturex Foundation reports progress in Morocco, Peru and India
The Naturex Foundation, an initiative of French ingredients firm Naturex, has reported good progress on its three ongoing community projects in places from where it sources raw materials.
Guest article
Maximising potential and minimising risks of nanotechnology
Nanotechnology holds great potential and is being used increasingly in food and consumer products. So far, the connotations have mostly been positive. However this promising start is now at risk of being reversed. There is a very real danger that a scare...
Hygiene violations at Listeria waffle plant resolved, says Kellogg
Kellogg said it has fully addressed all the “significant deviations” from food production good practice at its Listeria-hit waffle plant, as catalogued by US safety regulators in a letter published Tuesday.
Paper and board packaging trends in Central and Eastern Europe
Demand for corrugated paper and board food packaging in Central and Eastern Europe (CEE) is set to be hit by the recession with either minimal or negative growth forecast over the next five years.
Cognis offers whipping agent for lactose-free desserts
Cognis is launching a new whipping agent based on soy protein, which is suitable for desserts for the lactose- and milk-free markets, and for vegetarians and vegans.