Method could cut salt in meat without hindering safety
A new study claims a combination of potassium lactate and sodium diacetate can reduce salt intake from cooked meat products without affecting microbial stability.
Archives for January 19, 2009
National Starch launches quillaia emulsifier in Europe
National Starch Food Innovation is making available its Q-Naturale emulsifier in Europe, and expects it could rival gum arabic in certain sparkling beverages, waters and juices.
Prebiotic may offer ray of light for IBS sufferers: Study
A novel mixture of prebiotic galactooligosaccharides may selectively boost levels of friendly bacteria in the gut, and ease symptoms of irritable bowel syndrome, says a new study.
Ungerer launches oat fibres as natural flavour carriers
Ungerer has developed a new range of flavoured oat fibre powders that are imbued with natural flavour that can add both a fruity taste and health benefits to baked goods, dairy, desserts and smoothies.
In praise of pesticides
Who likes pesticides? Misunderstood by consumers and misrepresented by pressure groups, pesticides are a soft target for legislators. The latest blow to that soft target could have hard consequences for the European food industry and for developing...