Review unravels importance of texture for aroma release and perception
The potential relationship between aroma release and aroma perception may be strongly dependent on product texture, according to a new review.
Archives for March 14, 2011
ADM develops dispersible chocolate microflakes
ADM Cocoa is launching a new chocolate ingredient in dispersible powder form, highlighting a pressing market need to overcome technical challenges of using melted chocolate in dairy products, beverages and confectionery.
FSA reiterates baby advice on gluten due to coeliac evidence
The UK’s Food Standards agency has reiterated its guidance to feed babies only breast milk or formula up to around six months of age, as there is evidence that there may be an increased risk of coeliac disease if gluten-containing foods are introduced...
GMA and 90 others re-affirm pledge to fight ethanol credits
The Grocery Manufacturers’ Association (GMA), along with 90 other groups, has re-affirmed its support for proposals to end the refundable Volumetric Ethanol Excise Tax Credit (VEETC) which subsidizes the blending of corn-based ethanol into gasoline.
Long meal times may not cut snacking: Study
Drawing out the length of a meal may not affect the amount of after-meal snacking, according to a study published in The Journal of Nutrition.
Boom time for UK food and drink exports
UK food and drink exports surpassed £10.83 billion in 2010, up 11 per cent on the previous year, according to new figures that belie opportunities for manufacturers to look to new markets – and the importance of the sector to the overall economy.
Bee venom honey maker stung by FSA ruling
A producer of honey with added bee venom has described the Food Standards Agency (FSA’s) rejection of UK - and by extension EU - licensing for his product under the novel foods regulation as “hard to rationalise”.
General Mills seeks out three new heat protection technologies
General Mills has published three requests on its open innovation platform for new food packaging and heat protection technologies.
Alkaline processing reduces cocoa's flavanol content, study
Alkali processing causes a loss of up to 98 per cent on epicatechin in the final chocolate based product, claims Hershey company based scientists evaluating the effect of conventional production methods of cocoa beans on flavanols levels.
Corn Products looks to mid-calorie stevia formulations
Corn Products International is probably best known for its corn sweeteners, but its approach to stevia has altered significantly over the past few years.