TIC product helps yoghurts taste creamy
Hydrocolloid supplier TIC Gums has recently developed a blend of gums and starches designed for the growing yoghurt applications market.
Archives for January 5, 2005
Whole grain rice mix for gluten intolerant
Food scientists continue the challenge to come up with food ingredients suitable for consumers unable to eat wheat, rye or barley-based foods because of a reaction to the gluten protein found in these grains.
New evidence supports camomile tea's health benefits
The popular herbal tea camomile may help relieve a wide range of health ailments, including colds and menstrual cramps, UK researchers will report.
Oils and fats industry to gather in Spain
The international oils and fats industry will gather in Spain later this year to tackle issues affecting the market.
Technology aims to improve whole grain baking
Danisco has launched a series of products aimed at helping the baking industry cope with the move towards whole grain products that is expected in the US in 2005.
Carrefour sees future in alternative forms of packaging
Leading French retail chain Carrefour France has launched a range of alternative packaging formats to the tin can for processed vegetables, signifying another move away from traditional methods of packaging. Anthony Fletcher reports.
Ahold ends 2004 on a high with sale of US chains
Ahold has moved a step closer to completing its programme of disposals aimed at plugging the fraud-related €1 billion hole in its accounts. The sale of BI-LO and Bruno's in the US will bring in up to $660 million, and leaves the Dutch company well on...
Drinking pattern plays key role in stroke risk
Further evidence to support evidence of the harmful impact of heavy drinking on health as researchers find three or more alcoholic drinks a day considerably ramps up stroke risk in men.
Erythritol bulk sweetener growth forecast
Opportunities for suppliers and users of low-calorie bulk sweetener erythritol open up as Canada clears approval for inclusion of this natural sweetener in a range of food formulations from cream fillings to chewing gum.
Proteomic research to improve flour quality
An improvement in the quality of flour ingredients is the focus of new research by US government scientists who are taking a closer look at hundreds of different proteins in the wheat kernels.
National Starch highlights innovation at food unit
ICI subsidiary National Starch, which supplies starches to a wide range of markets including the construction, packaging and textile industries, has given an identity boost to its food products division in a bid to gain an edge in the tough starch...
Health, individualism driving consumer purchasing
Health remains one of the top 10 consumer 'mega-trends' dictating the success of new product launches this year, say market analysts Datamonitor, which claims that almost three-quarters of Europeans are now more concerned about their health and...