Study questions sucralose stability in bakery
Bakery formulators who use ingredients like glycerol or fats should exercise caution when using sucralose, suggests a new study from Canada.
Archives for January 26, 2010
EFSA consults on antimicrobial treatments in meat
EFSA has asked for feedback on its revised guidelines for the submitting of dossiers on substances to be used in tackling microbial contamination on the surfaces of meat.
EU steps up border controls to boost food safety
The European Union said measures to step up border controls on a range of imported foods of non-animal origin in a bid to boost food safety came into effect yesterday.
Special edition: Salt reduction
Science: Salt reduction benefits beyond the heart
In the first part of our series on salt reduction, FoodNavigator looks at the potential health benefits of salt reduction beyond heart health.
Inulin could speed up baking time for breads, study
Adding inulin to white breads increases its nutrition quality but also accelerates the baking process and the crucial Maillard reaction, according to new research on the fibre.
Allergen cross-contamination raises labeling concerns
Cross-contamination of allergens in food products may reach levels that are of public health relevance, says a new study from The Netherlands.