Scientists explore potential of functional antioxidant cheese
Fortifying cheese curds with polyphenolic compounds such as EGCG from tea may produce cheese products with enhanced nutritional value, indicates new research.
Archives for October 10, 2010
UK hospital menus exceed salt and sat fat recommendations: Survey
As the UK food industry improves the salt levels of its products, a new survey has reveals that hospital foods may be exceeding school food standards for saturated fat or salt.
ADM Cocoa meets rising demand for lower sat fat levels in ice cream coatings
ADM Cocoa says it is fulfilling consumer and industry demand for healthier ice cream products, with a new range of coatings that its claims reduce saturated fat levels by over 40 per cent.
Processors must have final say on slaughterhouse cameras – BMPA
Proposals to fit surveillance cameras in UK slaughterhouses to combat animal welfare abuses must remain voluntary as violations are relatively rare, said the head of the British Meat Processors Association (BMPA).
Marinades may prolong fresh meat shelf life
Soy sauce and red wine marinades may reduce microbial spoilage and oxidation of meat, according to new a new study.
FrieslandCampina to open new R&D centre in H2 2012
Dutch dairy co-operative Royal FrieslandCampina is building a new €16m research and development (R&D) centre to target innovation in consumer products and ingredients.