Pea ingredients could offer low-fat, tasty meat products
Substituting fat with various pea ingredients could lead to sausages with improved texture and acceptability of Bologna-type sausages, says new research from Canada.
Archives for September 7, 2009
France approves high Reb A stevia sweeteners
The French government has approved the use of stevia sweeteners with 97 per cent purity rebaudioside A (Reb A), officially opening up the first EU market for products containing the much-anticipated ingredient.
People really are food companies’ greatest asset
Thousands of food companies make and sell products; why do some become so much more successful than others? Is it luck, or is it better people? Dr Michael Lee of CPL Executive Search says individuals make all the difference – and firms need to use the...
Smart RFID sensors promise cheaper food and less waste
Lower food prices and less waste thanks to low-cost, smart sensors using Radio Frequency ID (RFID) technology could result from pioneering work at the University of Manchester, UK.
Rivals set to go to war over Cadbury
Kraft Foods' rejected bid for Cadbury is likely to trigger a bidding war among the world’s leading confectionery producers, analysts are predicting.
Danisco launches broad range of cellulose gum products
Danisco has completed a 1,500 tonne expansion of its cellulose gum production capacity to make way for a new range of products for use in bakery, beverage and dairy, as well as oral care and pharmaceuticals.
New enzyme blend to boost volume for bakery
Mühlenchemie is launching a new enzyme blend to help compensate for fluctuations in flour quality, increase volume of baked goods, and reduce emulsifier use.
California poised to decide on BPA ban
The controversy over the use of bisphenol A (BPA) in food packaging looks set to take centre stage again with the California State Assembly due to decide today on whether to ban the chemical.
Acrylamide: The consumer health scare that isn’t
Consumers love to get their teeth into a good health scare. So how is it that acrylamide has slipped under the radar?