Olive fibre may replace fat in meat products
Fibre obtained from the waste of olive mills may mimic the effects of fat, and improve the product’s cooking properties, says a new study with low-fat potential.
Archives for September 17, 2009
No sign of a baobab boom - yet
Baobab was hailed as this year’s 'hot new superfruit'. So why have no new products containing the fruit have been launched in Europe so far?
Red wine powder gives the benefits without the booze
The health benefits of wine could be available to those who prefer not to drink alcohol, says a German team who are adapting the by-products of red wine production to make a powder for use in yoghurts and chocolates.
Vegetable protein needs more energy efficient processing, says study
Meals based on pea protein make a smaller contribution to global warming and are better for soil than animal protein meals, but they fall down on energy use, says a new Swedish-Spanish study.
Venture capital drought will stymie innovation, warns expert
Lack of regional investment in food start-ups could mean few private equity investment opportunities in three or four years’ time, says a UK specialist – and that could impact innovation long term.