New study supports low-GI resistant starch ingredient
Resistant starch could improve insulin sensitivity, finds new research from Oxford University, underlining the potential of this increasingly popular food ingredient.
Archives for September 18, 2005
Price pressure on identical food brands across EU set to continue
Ongoing price competition among European retailers has squeezed prices for international branded foods in recent years, finds new research from ACNielsen that confirms the pressure will continue into the near future.
Unilever explores options for European frozen foods
In the wake of Unilever's announcement that it has decided to look into "strategic options" for its frozen food operations in Europe, many analysts are speculating about who might have thecash to grab the whole or parts of the various brands involved.
Heart health gain locked in pigment of black lentils
Food formulators looking to cash in on the blossoming functional food trend could turn to black lentils for a health-busting ingredient as new research reveals the pulse's potential heart health properties locked in its pigment.
Cargill sucromalt launch targets functional market
Cargill has launched a fully digestible, slow release carbohydrate designed to deliver the full energy of sugar but with less calories.
Weekly Comment
Food law: friend or foe?
The food industry is in danger of harming itself with its recent lobbying against the further harmonisation and deepening of EU food regulation.