Study may help to unravel the sensory profiles of cheese
A new study describing how aromas are released during consumption of cheese may help better understand their sensory profiles, say the researchers.
Archives for January 4, 2011
Fusion introduces ‘sugar alternative’ low-calorie sweetener
Fusion Nutraceuticals has developed a new process for developing granulated zero-calorie sweeteners that better imitate the taste and functionality of sugar with nearly ten times fewer calories, the company has said.
How has Warburtons tackled salt reduction?
How has Warburtons addressed the thorny issue of reducing salt in bread without compromising taste or quality?
French adverse events reporting expands to enriched and functional foods
The French food safety agency Anses has launched a new system for reporting adverse events linked to new foods and ingredients, supplements, enriched foods and drinks, and products for specific diets after 10 cases of concern were identified in a 2009...
Flavour bursary recipients announced
The recipients of bursaries for students embarking on PhDs in flavour research have been announced, as part of an industry-wide initiative coordinated by Giract.
Hydrosol system facilitates egg-free mayo-like creams
Stabiliser specialist Hydrosol has developed a new system for use in egg-free delicatessen creams at different fat content levels, to help manufacturers meet demand for vegetarian and low cholesterol products.