Special Edition: Asia
Looking East for salt reduction
Reducing salt is a major mandate for companies all over the world, but some of the latest science on salt replacers is coming from the East.
Archives for September 29, 2010
Choices programme encouraged reformulation, survey indicates
Membership of the Choices Foundation and use of the front-of-pack label has motivated Dutch food manufacturers to reformulate products and develop new ones with healthier composition, indicates a new study.
Processed red meat linked to metabolic syndrome: Study
Consumption of high levels of processed red meat is associated with higher risks of developing metabolic syndrome, according to new research.
Galam increases fructose prices
Israeli ingredients firm Galam is increasing prices for its crystalline fructose product on the back of rising raw material and energy costs.
Early prebiotic fibre may protect against obesity: Rat study
Consumption of prebiotic fibre early in life could offer some protection from obesity later in life, if they results of a rat study hold true for humans.
AKFP applies for patent for gluten-free cassava flour
American Key Food Products (AKFP) has applied for a patent for the production process of its gluten-free cassava flour and has begun initial production at its manufacturing facility in Brazil, the company has said.
GM salmon assessment ‘inappropriate’, say Senators
Eleven US Senators have signed a letter to FDA Commissioner Margaret Hamburg urging the agency to find another way to assess the safety of genetically engineered (GE) salmon.
Mintel survey reveals continued confusion about high fructose corn syrup
Sixty-four percent of American consumers think that high fructose corn syrup (HFCS) is “okay in moderation” but there is still widespread confusion about the ingredient, according to data from Mintel.
Canadian researchers to unlock functional food habits of older adults
Armed with a war chest from the Canadian Foundation for Dietetic Research (CFDR), University of Guelph will seek to understand the factors behind the functional food consumption habits of older adults.