Cognition controls consumption
New satiety research has suggested that the way we think about the food we eat may play an important role in how much we consume and whether we feel full or not after eating it.
Archives for April 14, 2013
Stevia approval opened new sweetener category, says Cargill
The relatively flat UK sweetener market grew 7% last year boosted by EU approval of stevia extracts in late 2011, says Cargill, the supplier of Truvia-brand stevia-based sweeteners.
Researchers target acrylamide reduction in potato chips
Potato varieties, blanching times and frying temperatures can all affect acrylamide levels in potato chips, according to a study just published in the Journal of the Science of Food & Agriculture.
German authorities acted in line with law in case against Berger Wild, says EU high court
German authorities did not go against European Union law when they warned the public about the condition of meat found at a wild game venison plant, the EU high court ruled last week.
Governments can name and shame food firms, rules ECJ
The European Court of Justice (ECJ) has ruled that government consumer protection agencies can identify meat companies selling products regulators consider unfit for human consumption, without being sued later.
Flemish dieticians apologise for Coca-Cola-sponsored sugar campaign
The Flemish Professional Association of Food Experts and Dieticians (VBVD) has apologised after launching an advertising campaign touting sugar as ‘part of a healthy diet’ – in a spot sponsored by Coca-Cola.
Frutarom introduces new dressings and marinades
Frutarom Savoury Solutions has added two salad dressings and two new marinades to its product portfolio, the company has said.
Thermo Fisher Scientific seals $13.6bn deal for Life Technologies
Thermo Fisher Scientific is to acquire Life Technologies Corporation for $13.6bn plus the assumption of $2.2bn of debt.
Curry tree leaf has natural preservative potential: Study
The antifungal and antiaflatoxigenic properties of the curry tree make it a ‘prominent’ natural preservative that has potential to replace synthetic food preservatives in the future, researchers suggest.