Fermented wheat flour may be safe for celiac patients, suggests study
Baked goods made from wheat flour fermented with certain micro-organisms may be tolerated by celiac disease patients, according to new research.
Archives for January 20, 2011
FDF backs need to review UK fee inspection system
The trade body representing UK food manufacturers has backed the need for a rethink on the fee inspection regime for food businesses - but cautioned it must lead to a system that is consistent and efficient.
Novamont forms US subsidiary, eyes major expansion
Novamont announced it has launched a new bioplastics company in the US as part of its strategy to expand in North America.
Almonds' technical role tapped by more food makers, R&D expert
Advances in almond processing are reducing costs and opening up new uses for ground and liquefied nuts to perform technical roles in recipes, with innovative mid-sized companies taking the lead.
Special Edition: Food in the Future
Fly by night or flying off shelves? The future for wacky foods
Wacky food products are nothing new - take Heinz’ launch in 2000 of green tomato ketchup - but the recent development of flavour-changing chewing gum still leaves the question: which trends will stick?
Envision ramps up production of food grade recycled HDPE
Envision Plastics has begun full scale production of its recycled HDPE plastic resin for use in food and drink packaging.
Euromonitor hails 2010 as a year of soft drink revival
Volume growth in the global soft drinks market almost returned to pre-recession levels in 2010, with carbonates exhibiting a particularly marked recovery, according to Euromonitor.
Yeast leavens ABF’s ingredient business despite tough competition
Associated British Foods (ABF) saw ingredient revenues rise by 6% in the first quarter, despite strong competition in European and US yeast markets and soaring commodity prices.
Nano-coated ‘killer paper’ developed to extend food shelf life
Israeli scientists have said their new nano-coated “killer paper” could be used in food packaging to combat bacteria such as E.coli to extend product shelf life.