Cross-linked milk protein may reduce allergy concerns
Cross-linking milk proteins could reduce their digestibility, leading to increased satiety, and reduced allergic reactions, according to new research from Finland.
Archives for September 5, 2010
Study unlocks unpredictability of food poisoning
Pathogenic bacteria like Listeria may use ingredients in food like amino acids to protect themselves in the harsh acidic environment of the stomach, thereby boosting the prospect of food poisoning, new research has revealed.
Advantame poses 'no risk' to Australian and New Zealand consumers, says FSANZ
The Food Standards Agency of of Australia and New Zealand (FSANZ) says that intense sweetener Advantame poses no risk to consumers relative to its proposed usage in a range of foods.
Pfizer rejects infant formula aluminium fears
Pfizer Nutrition has declared all its infant formula products meet strict international rules on aluminium levels after a UK study raised concerns over the amount of the metal present in a number of leading baby milk brands – including ones made by the...
SternEnzym and Lallemand team up for distillery ingredients
German ingredient firm SterEnzym has joined forces with a Lallemand group to create a new range of enzyme and yeast combinations targeting sprit manufacturers in the eastern bloc.