Slashing the fat: Study backs hydrogel particles for low calorie food applications
Oil-filled hydrogel particles could help food producers slash the level of fat used low-calorie in products without affecting taste or texture, say researchers.
Archives for September 2, 2013
Bernard Matthews hires Kellogg's e-learning provider to cut ‘admin burden’
Bernard Matthews has joined SISTEM, used by Kellogg's and Maple Leaf, which is a food and workplace training program by Alchemy for the food manufacturing industry.
Antibiotic resistant strains of Salmonella tracked through food chain
Antibiotic resistant strains of Salmonella can be identified and tracked through the food chain as they evolve and spread, according to US researchers.
Prebiotic potential: Mushroom ‘waste’ could enhance probiotic survival
By-products from mushroom processing could be a cheap and unexplored source of prebiotics that may enhance the survival of probiotics in storage and digestion, according to new research.
Russia considers Polish meat ban
Russia may impose a ban on meat product imports from Poland, due to violations of Russia’s veterinary regulations by Polish companies, according to the Alexei Alexeenko, press-secretary of Russian veterinary watchdog Rosselkhoznadzor.
Sweetener alliance: Firms join forces for ‘made in France’ stevia
A new partnership between French stevia firms Stevia Natura and Stevia Internacional Europe will create a ‘European leader’ for the production and marketing of the sweetener.
Food safety and quality: What does the future hold?
Food safety and quality never stops changing from farm to table worldwide, which is why we are adapting to stay ahead of the battle.
UK organic market lags behind rest of Europe
Organic sales in Europe have grown by 25% over the past five years – but have slipped 1.5% in the UK, according to the Soil Association.
Soapbox
India and China must be part of the green palm oil process
Currently, RSPO certified palm oil represents 15% of global production, and many of the global brands have made commitments to source 100% certified palm oil by 2015.
PepsiCo examines potential of unripe bananas, plantains as natural gluten substitutes, sugar replacers, binders, fibers
PepsiCo has been experimenting with ingredients from unpeeled heat-treated green bananas and plantains to serve as everything from a gluten substitute to a sugar replacer in products from oatmeal to smoothies, crackers, bars and cookies, a recent patent...