Coconut-palm oil blend could offer trans-fat free shortenings for bakery: Study
A blend of oils from coconut and palm could produce a plastic fat for use as a shortening in bakery products as a trans-fat replacer, says new research from India.
Archives for February 17, 2009
New National Starch range to withstand processing rigours
National Starch Food Innovation has extended its Novation range of functional native starches with the launch of two new products that are instant, clean-label and said to stand up to the stresses of intense formulation processes.
Chr Hansen makes new culture blends for mozzarella
Chr Hansen has developed a new collection of freeze-dried cultures for use in pasta filata cheeses like mozzarella and provolone, which are billed as bringing cost savings to cheese makers and optimising consistency between vats.
EFSA health claim opinion
EFSA cans cranberry health claim
The European Food Safety Authority (EFSA) has issued a negative opinion to global cranberry leader Ocean Spray for an article 14 health claim relating consumption of cranberry and urinary tract infection (UTI) in women.
Doehler targets Middle East innovation with new Dubai centre
Doehler has opened a new applications centre in the Middle Eastern hub of Dubai, in a bid to tap the high-growth market and aid development of products to suit local tastes.
More food fraud expected as prices rise
Counterfeiting is a major problem in the global food and drink industry with the level of fraud estimated at around $50bn a year, an audience at the American Association for the Advancement of Science (AAAS) annual meeting heard yesterday.