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.
Archives for March 15, 2011
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.
Talking texture: The importance of a common language
Establishing a common language to describe textural nuances is vital to product development, according to vice president of research and development at TIC Gums, Matthew Patrick.
Asian markets screen Japanese food exports for radiation
A number of Asian countries are to test Japanese food imports for radiation as that country grapples with a nuclear crisis following on from last weekend’s earthquake.
Different generations seek similar functions from functional foods
Younger and older consumer groups may be interested in gaining similar benefits from functional food ingredients but products should address them in different ways, says president and co-founder of Integrated Marketing Group, Jeff Hilton.
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.
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...
Industry urges Congress to reject user fees to fund food safety
A coalition of 16 food industry groups has written to key leaders in Congress urging them to reject increased user fees to fund the Food Safety Modernization Act.
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.
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.
New Kraft water could trigger domino effect, Mintel
The recent launch of MiO, a new water flavouring product from Kraft will influence other companies to launch similar brands, according to Mintel.