Carrageenans, mixed with glycerol and heated with fats, can form
edible films and may open interesting developments for
encapsulation of flavours, colours, and antioxidants, suggests new
research from France.
Although most Americans agree in the importance of consuming
breakfast, the majority of consumers say they do not have the time
for it, according to a new survey.
Converting food production to organic may not be as difficult as
some may think, according to a new paper that examines necessary
steps in the conversion process.
US scientists have found a way to prevent the formation of the
naturally occurring cancer-causing compound aflatoxin in nuts such
as almonds, pistachios and walnuts, findings they hope will lead to
the first environmentally friendly...
A new bagmaker combines fast production speeds with a range of
configurations, providing userswith a versatile form, fill and seal
machine, its manufacturer claims.
Coming up with clear definitions for classifying the whole grain
content of foods is a top priority for the AACC International Whole
Grains Task Force, which will soon submit its comments to the USDA
regarding the establishment of...
Food products that provide a measurable health benefit will ensure
healthy corporate growth in the future, delegates at Wild's
Heidelberg Convention were told.
The American Association of Cereal Chemists (AACC) International
recently recognized a number of experts from around the world for
their scientific and technical accomplishments that have advanced
the field of grain science.
Regulation, training and public information campaigns are having a
dramatic effect on thereduction of foodborne diseases in the UK,
with the number of cases of people getting sick fallingby 1.5
million over the five years to the end...
Essential oils of sage and rosemary could offer a natural
alternative for processed meats, slowing oxidative spoilage as well
as imparting flavour and aroma, suggests a new study from Spain.
Northern Foods, which has been struggling to revive its sales,
today reported adeclined by 1.1 per cent in overall operating
revenue for the group during the first six months ofthe year,
compared to the same period in 2005.
On the back of growing demand for healthier snacking products,
cereal snacks are luring consumers away from traditional
indulgences such as crisps and confectionery - prompting snack
makers to diversify to keep up with the trend.
Growing consumer demand for healthy snacks has prompted candy giant
Mars to launch its newly introduced flavonol-rich chocolate line in
individual serving sizes, designed for sale at convenience stores.
Sometimes I just love eating fatty, greasy, unquestionably
hazardous foods. But I don't like trans fats, that come as a
by-product in some processed foods, and have been linked to high
cholesterol and heart problems.
Scientists at Symrise have reported the potential of benzyl amides
as potential bitter-masking compounds for food and drink, research
that may lead to cheaper alternatives for food scientists and
formulators.
ADM's purchase of French firm Lesaffre's 50 per cent interest in
International Malting Company (IMC) strengthens the ingredient
giant's position in the global malt business.
While the importance of fiber in the diet is well recognized, what
is still not fully appreciated is the scale of opportunity for food
manufacturers to address diet related public health issues through
the use of resistant starch,...
Environment Canada has approved the import and manufacture of a
genetically modified yeast variety that is designed to reduce the
levels of the carcinogen ethyl carbamate, a compound that can
naturally occur in fermented foods and...
Increased understanding of pectins, a major component of plant cell
walls, is opening the door to novel applications, as well driving
research into new sources, says a new review.
The major barrier for food manufacturers looking to produce
commercially viable wholegrain products is that they do not follow
a clear enough formulation and marketing concept, according to a
contract R&D firm, which has identified...
The major barrier for food manufacturers looking to produce
commercially viable whole grain products is that they do not follow
a clear enough formulation and marketing concept, according to a
contract R&D firm, which has identified...
Tate & Lyle has formed a joint enterprise to build and operate
a sugar plant in Israel, a move that will partially replace
traditional sugar imports from the European Union.
Women are more likely than men to try different diet plans in an
effort to lose weight, and they also make greater efforts to limit
sugar, carbohydrate and fat intake, according to a new study.
Banana firm Chiquita has announced a number of organizational
changes and new appointments in the latest move designed to
strengthen its flagging business, hit in the past year by new EU
banana import rules.
Microencapsulation of oil ingredients, like omega-3, with sugar
beet pectin could provide an alternative to more traditional
encapsulating agents like milk proteins and gum Arabic, says a
German scientist.
The UKs dietary needs are not being met as a result of the change
in our trading patterns since joining the EU, according to new
research from the University of Surrey.
Decontamination techniques developed by government scientists for
the meat sector has helped to dramatically lower the incidence of
foodborne diseases, says the country's agriculture department.
Horizon Milling, a subsidiary of US agri giant Cargill, has
strengthened its position in the Canadian bakery ingredients market
through the recent completion of an agreement to purchase the
grain-based foodservice and industrial businesses...
A new fat replacer from stabilizer firm Gum Technology Corporation
claims to offer texture and moisture binding benefits to
manufacturers of low- or no-fat products.
Tate & Lyle's membership of a forum on industrial fermentation
comes after the ingredients giant formed a partnership to speed up
the commercialisation of fermented products.
European ingredients firm Puratos is the latest company to tap into
the trend towards product traceability with a new range of
origin-specific chocolates hailing from prime cocoa growing areas.
A new line of fresh herb-infused oils has been introduced into the
North American market, designed to add flavor and functionality to
a number of processed foods, including dressings, snacks and meat
products.
By adding a novel genetically engineered bacterial strain to dairy,
the fermentation process is limited to converting lactose to
glucose, a technique that could remove the need to add sweeteners
to dairy products.