Bad day at the EU health claims office
October 1 was not a good day for many in the functional foods and food supplements business in the European Union as the meaning of life under a highly restrictive health claims regime came more into focus.
Archives for October 4, 2009
Microwave processing improves quality of low-acid foods
Improving the quality of low-acid foods is the main benefit claimed for the new processing technology developed by microwave specialist, Industrial Microwave Systems.
Balchem hires de Boer to build Euro business
Balchem Corporation has hired a new European sales manager to manage its European choline business, and introduce new products and technologies.
Protect food quality by preventing gas leaks from MAP packages
Producers and processors who use Modified Atmosphere Packaging (MAP) should guard against packaging leaks to protect food quality and shelf-life and avoid costly returns, warns gas equipment supplier, Witt based in Witten, Germany.
New carrageenans to help jelly withstand the heat
Danisco is introducing two new carrageenan ingredients for use in powdered jellies and hot milk-based powdered desserts, said to provide a gelatine-like texture but withstand warm conditions better.
Survey shows huge lack of salt content awareness
The UK’s Food Standards Agency is launching a new campaign to encourage people to check salt levels on food labels, as 77 per cent of people are not aware that bread and breakfast cereals are amongst the most laden products.
Lecithin may boost fruit juice, sauce quality: Study
Formulating processed fruit and vegetable products with soy lecithin may enhance not only the physico-chemical properties, but also the nutritional profile, says a new study.