Citric acid, glycine addition could cut acrylamide, keep flavour
Addition of citric acid and glycine could reduce the formation of acrylamide, but not affect flavour, suggests a model study from the UK.
Archives for July 9, 2006
Codex sets new standards for lead, cadium
The Codex Alimentarius Commission has set new internationalstandards on maximum allowed levels of contaminants, including lead, cadmium,and aflatoxins.
EU citizens eating less poultry, avian flu survey finds
About 48 per cent of those who reduced their consumption, ornine per cent of those surveyed, said they were aware of a potential risk.
EU food schemes given financial backing
The European Commission has promised financial backing for 31 food schemes, designed to promote agriculture products in the EU.
Irish health groups demand clamp down on junk food ads
The National Heart Alliance (NHA) and Irish Heart Foundation (IHF) have joined calls for tougher action on food marketing to kids.
Weekly comment
Organic food is selfish
The rise of organic food is a knee-jerk reaction to consumer health fears, and threatens to unhelpfully steer us away from improving the quality of food generally.
Flavor firm uses nanotechnology for new ingredient solutions
Blue Pacific Flavors has entered into an exclusive partnership with nano processing firm MicroFluides, a move the company says will allow it to create new food solutions that combine the science of taste receptor technology and nano process engineered...