Compass launches sucrose monoester to stabilise beverages
Compass Foods is launching a new sucrose monoester emulsifier as a natural way to stabilise flavour oils, natural colours and nutraceutical ingredients in clear beverages.
Archives for March 15, 2011
Modified atmosphere processing could boost quality and shelf-life
Processing fruit, vegetables, meat, fish and other foodstuffs in a modified atmosphere could significantly improve quality and shelf-life, judging by preliminary research at UK food research group, Campden BRI.
Salt campaign group welcomes responsibility deal
Consensus Action on Salt & Health (CASH), a leading UK health group which campaigns for reduced levels of salt in processed foods has welcomed the targets announced in the Public Health Responsibility Deal for food, published by health secretary Andrew...
Raisio: procurement partnerships may help us compete with multinationals
Finnish firm Raisio believes that collaborative procurement could be key to enabling medium sized, regional players to compete on a more equal footing with the multinationals.
Extrusion cooking may lower aflatoxins in peanuts
Levels of aflatoxins in peanut meal may be reduced by up to 84 per cent, using an extrusion cooking process, according to new research.
Southeast Asia focus of in-depth nutrition study
FrieslandCampina has announced details of a 12 month study into the health and nutrition of children in key regions of Southeast Asia, which it claims will deliver scientifically robust data for improved product formulation for local communities.