Extrusion method developed for tasty lentil snacks
Researchers from the US Agricultural Research Service (ARS) claim to have stabilised a process of using extrusion technology to make healthy and tasty snacks out of legumes.
Archives for November 15, 2007
Scientists develop prebiotic, low-fat sausages
Inulin, the prebiotic fibre associated with improved gut and bone health, can be used as a fat replacer in sausages to cut energy by over 20 per cent without affecting the flavour profile, suggests new research from Germany.
Veg made tasty with new extrusion technique, says ARS
Researchers from the US Agricultural Research Service (ARS) claim to have stabilized a process of using extrusion technology to make healthy and tasty snacks out of legumes.
ADM launches bright and tasty cocoa powders
Archer Daniels Midland Company (ADM) has introduced a new line of cocoa powders aimed at improving visual appeal and flavour in dairy and bakery products.
Communication is vital in managing food risk, BfR
Public perception of food risk is the important factor in determining need for state intervention even if the scientific point of view says the risk is low, according to the BfR, a view that has a strong bearing on current issues like additives and...
EFSA begins assessment on nanotechnology
The growth and complexity of nanotechnology in food applications poses new challenges for the European Food Safety Authority (EFSA), which will meet next week to begin discussions on its regulation and risk assessment.
US firm claims cheap, industrial stevia production
Blue California claims to have developed an economical industrial production process for the 'natural sweetener' stevia, which promises lower prices for manufacturers.
Nutrinova settles Ace-K suit with DMH
Ingredient firm Nutrinova has settled another patent infringement case related to its acesulfame K product, solidifying its position in the US sweetener market.