New potato starch said to give coated nuts greater bite
Snack producers looking to differentiate in a consolidated market can do so through texture, claims supplier Avebe as it extends its Eliane line for fried coated nuts
Archives for May 31, 2011
DNA techniques to detect fish fraud, even in canned products
Molecular technologies could now be used to foil fishing fraud and boost traceability by determining the origin of even processed products like canned fish, said scientists from the European Commission.
Dispatches from the ISA conference
Low-cal sweeteners can help reverse obesity epidemic, says expert
The modern consumer environment makes it too easy to consume too much, but by replacing calorie dense sugars with low calorie sweeteners, industry has a powerful tool in the fight against obesity, says Dr Tommy Visscher.
Palm oil logo will serve as call to action, RSPO
A new logo allows confectionery, biscuit and other food producers show their commitment to sustainable palm oil, which in turn will boost global demand, says the RSPO.
New artisan ice cream emulsifier boosts quality without heat, Danisco
A new emulsifier/stabilizer can boost the quality and enhance the storage stability of artisan ice cream without requiring further processing, such as heating and homogenisation, according to Danisco.
Frutarom develops new ingredient to make fish sausages
Frutarom Savory Solutions has developed a new ingredient compound which enables fish to be used as sausage filling.
EU sugar policies could fuel yeast price rises
European yeast producers have attacked EU Commission sugar policies, warning that they could inflate costs and put the industry at risk.
Research points to retail value of investment in packaging
A lot of progress has been made to reduce the costs that packaging brings to retailers but more could be done to make food products stand out on shelves, according to EHI Retail Institute.