Nestlé completes Kraft pizza acquisiton
Nestlé is starting the integration of Kraft’s frozen pizza business into its international organisation, after competing the acquisition yesterday.
Archives for March 2, 2010
Carvacrol is effective antimicrobial for cereal dough, study
Antimicrobial compounds such as carvacrol and 2-Nitro-1-propanol (2NPOH) are effective inhibitors of pathogens such as E. coli O157:H7 and B.cereus and can be used with foods including cereal dough to prevent spoilage, claims a new study.
Bisphenol A linked to asthma - study
Bisphenol A (BPA) exposure at certain doses has been linked to increasing rates of asthma, according to new research.
Challenges and opportunities of retailers' green drives
Marks & Spencer’s new sustainability commitments could open up new opportunities for its supplier manufacturers, as it plans to engage its business partners and make sustainability a driver of innovation.
Options abound for low-fat, vegetable-based mayonnaise
Vegetable proteins to replace eggs and a combination of gums and citrus fibre are just two options for low-fat vegetable-based mayonnaise formulations, according to recent research.
Scottish contest seeks new food recruits
Scotland is continuing its drive to attract more people at the start of their careers to work in the food and beverage sector ‘from farm to fork’, with a new initiative to help youngsters understand what goes into making a product.
Blanching benefits antioxidants in processed berries
A new study has concluded that organically-grown raspberries and blueberries do not have higher levels or activity of antioxidant activity, but phytochemical content can be significantly affected by processing method.
Cold store guidelines to boost safety and compliance
New guidance for cold store operators on working at height will improve safety and prevent companies falling foul of the law, said the industry bodies and regulators behind the project.