News & Analysis on Food & Beverage Development & Technology
Dispatches from HIE 2010
Henry Hussell, the head of marketing, Europe at Cargill Health and Nutrition, acknowledges the development of its plant sterols and beta glucan has been slower than many expected – but that doesn’t mean the agrofood giant has lost faith in them.
EFSA has found no reasons to adjust the ADI for Green S despite the lack of genotoxicity data, but suggests that specifications may be required.
A low salt substitute from plants could be used to reduce levels of sodium in food products by around 43 per cent, without affecting salty tastes, according to new a new study.
Encapsulating oils with alginates may slow the digestion of the lipids in the intestines and help formulate foods with controlled fat release and weight management potential, says a new study from Unilever R&D Colworth.
Danisco has added to its line of high performance Grinsted xanthan gums with new transparent versions opening up its use in applications like dressings and beverages where clarity is required.