Polyphenols linked to flavour development in food, new findings
Polyphenols present in roasted or baked rolled oats could be intimately linked to the flavour development of this popular food, report food scientists.
Archives for August 31, 2005
Bakemark UK launches trans fat-free margarine for cake makers
UK bakery ingredients BakeMark UK firm rolls out a trans fat-free margarine for cake makers, the latest in a series of launches as the firm sets to phase out hydrogenated fats from its entire manufactured product range by the end of 2005.
Olive oil compound may fight disease, act like painkiller
A compound found in olive oil has an anti-inflammatory action similar to the popular painkiller ibuprofen, reported US researchers today.
Pan Fish bounces back with salmon market
An international salmon producer has become optimistic about the future of the market, making three acquisitions in the space of a week.
Nutritionals among few bright spots during Glanbia first half
Irish dairy group Glanbia will be wishing it made a bigger investment in nutritional ingredients sooner than it did, as it revealed a 13 per cent drop in half year operating profits yesterday owing to difficult conditions in chilled dairy and...
National Starch seeks EU novel food status for dietary fibre
National Starch seeks to tap into the growing dietary fibre market, applying for EU approval of a resistant starch as a novel food ingredient.