Healthy chocolates may need more sugar: Kraft study
Ensuring consumers reap the benefits from the beneficial compounds in cocoa may mean formulating products with more sugar, suggests a new study from Kraft.
Archives for May 9, 2010
Soy fibre increases yield, lowers cost in processed meats, says Solae
Solae has introduced a new soy fibre ingredient intended to increase the yield and fluid retention of processed meat products, such as ground and kebab meat, while reducing cooking time, the company has said.
Health commissioner all for food innovation, but not at any cost
The EU Commissioner for Health and Consumer Policy has indicated that he supports science-based approaches to sustainability in the food chain, but not at the expense of safety and consumer confidence.
New Kampffmeyer R&D centre set to focus on healthy baked goods
Summer 2010 will the see the opening of a new innovation centre at a milled grain technology developer’s headquarters in Hamburg that is set to focus on R&D in the areas of health and nutrition.
Biodegradable alternative or a levy - gum makers should chew on that
It’s a sticky issue that just won’t go away. There are sugar-free, tooth whitening and nicotine added versions but none from leading makers, as yet, that are dissolvable in rain.
BASF confirms Cognis bid, says FT
BASF continues to be the subject of rumours that its supervisory board has approved a takeover bid for fellow German supplier, Cognis, which is owned by Permira PERM.UL and Goldman Sachs Capital Partners.