New approach to flavours cuts lead times, says DSM
DSM has set up local finishing centres for its process flavours, which it says allow it to reduce lead time to customers while maintaining exact batch matches.
Archives for September 6, 2010
Curcumin not carcinogenic, finds EFSA review
In its safety review of curcumin as a food colouring substance, the European Food Safety Authority (EFSA) concludes that it agrees with the FAO and WHO findings that the food additive is not carcinogenic.
Action needed to tackle US food insecurity, says ADA
Systematic and sustained action is needed to eliminate food insecurity in the United States, according to a new position paper from the American Dietetic Association (ADA).
GE salmon ‘as safe to eat as other salmon’, says FDA
The Food and Drug Administration (FDA) has said that genetically engineered (GE) salmon is safe for human consumption in documents released ahead of a public meeting on the issue due later this month.
PureCircle gets patent approval for stevia extraction process
Stevia supplier PureCircle has received a US Notice of Allowance from the US Patent and Trademark Office for the production process of its stevia-derived sweeteners, the company has said.
Resveratrol gum maker expects “great interest” in US
The launch of a chewing gum containing resveratrol is expected to be greeted with “great interest” in the US, say the Danish makers of the gum.
Coeliac sufferers may benefit from buckwheat enhanced gluten-free bread
Enhancing bread formulations with buckwheat flour could create high quality, antioxidant rich products for the gluten-free sector, says new research.
Intelligent shelf life indicator could slash food waste
A new intelligent technology that gives a running countdown of a product’s shelf life by analysing time and temperature data could replace traditional ‘use by’ dates on food labels, said the Norwegian company spearheading the development.
Barry Callebaut optimises dairy-free milk chocolate alternative
A hike in demand for lactose free products prompted leading industrial chocolate supplier Barry Callebaut to reformulate a 100 per cent dairy free alternative to milk chocolate.