Nutrition issues even infiltrate sweet spreads, Mintel
Higher fruit content is a big draw for consumers of sweet spreads in the UK, as they are still looking for nutritional value and fewer additives, according to a new report from Mintel.
Archives for April 21, 2011
Limited success in lowering acrylamide levels in food, says EFSA
An industry initiative to cut levels of acrylamide in food continues to have a limited impact, with lower quantities found in just three of the 22 food groups evaluated, according to the latest results of an ongoing European monitoring project.
Sealed Air Cryovac touts benefits of odour-eating packaging
A recently launched integrated odour scavenging system cuts product shrink, helps eliminates off smells and cuts packaging weight and costs compared to some comparable technologies, said Sealed Air Cryovac.
Study slams UK media for unsubstantiated dietary info
Over two-thirds of the dietary information printed in national UK newspapers do not have sound scientific backing, according to a new study that raises concerns that misinformation is leading to public misconceptions about food.
‘Liquid shortening’ may reduce sat fats and improve cake quality, suggests study
Replacing more traditional solid ‘plastic’ shortenings with a liquid version made from oils and emulsifiers may increase the structural quality and shelf life of bakery products whilst reducing the need for hydrogenated fats, suggests new research.