Guar gum could boost potential for chestnut flour in gluten free foods, says study
The addition of thickeners and stabilisers such as guar gum could help to boost the usage chestnut flour in gluten free breads, according to new research.
Archives for September 18, 2011
Consumers continue to seek alternatives to artificial flavours, reports Leatherhead
Consumers are set to treat artificial flavourings with an ever greater degree of suspicion, if not hostility, claims a UK report looking at future flavour trends in the food and drink additives market.
Ready meals demand boosts sales for Laila’s
Laila’s Fine Foods is reporting substantial growth in frozen and chilled ready meals as Mintel figures suggest the UK market is experiencing significant growth.
Packaging placed centre stage in European food waste strategy
Packaging has been placed at the heart of a Europe-wide blueprint to cut the millions of tonnes of food wasted in the region every year.
Oyster mushroom may provide source of new natural flavours
Fermenting oyster mushrooms could produce natural ‘meaty’ flavour compounds that are not currently available on the market, according to new research.
Diet soft drinks risk ‘rosy self-deception’ on obesity, Euromonitor suggests
Consumers of diet soft drinks risk the “rosy self-deception” that such products ‘cancel out’ excess calories consumed through food, while they could also encourage over-eating, Euromonitor International has suggested.
Edible carrot films display food packaging potential
Barrier properties exhibited by carrot-based edible films demonstrate potential for their use as packaging across a variety of food types, according to recent research from China.