Archives for February 16, 2011

FSANZ issues preferred option for Advantame approval

Ajinomoto’s Advantame has moved a step closer to approval in Australia and New Zealand, as FSANZ has published its preferred option that the Food Standards Code be amended to approve the intense sweetener for sale and use.

New ingredients to enhance texture and shelf life of dairy products

Spanish firm Premium Ingredients, S.L, is launching two ingredients that it claims will enhance the texturisation and stabilisation of diary products such as UHT milk and cheese.

'Unique' repository to heighten nano safety assessment, says JRC

The launch this week of the first European repository of nanomaterials will boost safety assessment of the technology and improve consumer protection, said the European Commission’s Joint Research Centre.

Special Edition: Lower fat foods

The farmyard holds the key to better reduced fat dairy products

Dairy products have become a target for food policy makers eager to put their populations on a low-fat diet but there is some debate about how best to achieve this and whether it is really desirable.

In-mouth aroma release may be affected by structure: Study

The structure of food products, and the way that this relates to how we eat, may play be important in how aroma’s are released and perceived, according to new research.

Cognis says new long-life bakery enzyme will ease supply chain worries

Nutraceutical giant Cognis says it has developed a new bakery enzyme preparation to meet customer demand in both developed and developing markets for products with an increased shelf life.