Whey protein open doors to low-fat fried chicken
Including whey proteins in the batter for fried chicken may reduce the uptake of fat into the finished product by up to 30 per cent, says a new study.
Archives for November 20, 2009
Dispatches from FiE
Food sector at the forefront of sustainability, says Oxfam
Food and beverage manufacturers are driving sustainability in the supply chain, says an Oxfam specialist, but they face more risks in catering to demand for ethically-produced products than retailers.
Award winners expect long-term rewards
The corks were flying for National Starch, Chr Hansen, Culinar and Fuji Oil Europe on Tuesday night. But after the hangovers have eased, they can look forward to longer term benefits of winning awards at this year’s FiE.
The food industry 'has found its mojo'
One year on from the economic crisis… three days of crowds in the packed exhibition halls of Frankfurt Messe. The food industry looks to be bouncing back, but there are some changes in its focus.
Resistant starch may cut food intakes: Study
Adding resistant starch to breakfast and lunch meals may reduce the amount of calories consumed over a 24-hour period by about 10 per cent, says a new study.
WTO to investigate EU ban on US poultry
The World Trade Organisation (WTO) is to investigate the European Union’s decade-long ban on poultry from the United States that is treated with chlorides during processing.