Soaking French fries may cut acrylamide risk
Washing and soaking potatoes at home prior to frying them reduces the risk of acylamide formation says a new study, shifting focus away from measures to be taken by food manufacturers.
Archives for March 6, 2008
Mango to offer fibre boost for cookies
Extracts from mangos are a rich source of antioxidants and dietary fibre and can easily be used in bakery products to boost public consumption, suggests new research.
FDF urges Chancellor to support food and drink industry
The UK Food and Drink Federation (FDF) is urging the UK Chancellor of the Exchequer, Alistair Darling, to support the food and drink industry in his first budget.
Tagatose acceptable sucrose-replacer for cookies, says study
Tagatose is suitable as a partial replacer for sucrose in cookies, according to a new study in sensory attributes, and could be used to reduce metabolized sugars in the diet and as a prebiotic.
Infant formula omega-3 fortification increases, says Martek
Omega-3 supplier Martek Biosciences has reported "record" revenues and increased sales for its first quarter of 2008, boosted by strong international demand for its ingredient in infant formulas.
Globalization threatens ingredient quality, says USP
The globalization of food poses risks on the safety and quality of ingredients said the US Pharmacopeia (USP), which is providing advice on overcoming new challenges.