Flavonoids may act as emulsion stabilisers: Study
Bioactive flavonoid compounds, better known for their potential health benefits, may also act to stabilise oil-and-water emulsions, according to new research.
Archives for February 21, 2011
Consumers benefit from on-pack portion information, EUFIC report
On-pack nutritional information is understood better and quicker when presented together with portion size, according to new research carried out by the European Food Information Council (EUFIC) in collaboration with the University of Surrey, UK.
Arab Revolt underlines the need for action to remedy high food prices
When Tunisian street vegetable vendor Mohamed Bouazizi chose to end his life in fiery suicide, no one could have foreseen the firestorm his death would unleash across the Arab world. But, two months later, as the Arab Revolt shows no sign of fading, the...
Special Edition: Lower fat foods
The long, expensive, worthwhile road to reducing saturated fat
Healthier products are not just about the low fat alternatives. Even if there are some gulps at the cost of reducing saturated fat across mainstream ranges, it is worthwhile when consumers cannot taste any difference, say manufacturers.
DuPont extends Danisco offer deadline
DuPont has extended the tender offer period related to its acquisition of Danisco shares by more than a month to April 1, 2011, the company has said.