Surfactants in food could speed lipid digestion
The use of surfactants in food could be causing quicker break down of protein-coated lipids, according to a new study with potential to aid future food design.
Archives for August 18, 2010
Bringing flour improvers to Africa and the Middle East
German flour improvers specialist Muhlenchemie has many years' experience in the fast-growing bakery markets of Africa and the Middle East - but each country and bread-eating culture requires a slightly different approach.
Special edition: Meat substitutes
Have meat substitutes missed the boat?
Many consumers around the globe are turning away from meat as health, price and ethical concerns grow. But the latest market research indicates that meat substitutes are failing to pick up the slack.
Video to help boost contamination detection in food and beverages
A new video from laboratory equipment specialist Thermo Fisher Scientific is designed to improve food safety by showcasing the benefits of its TraceFinder analytical software.
Taura technology targets Asian tastes for fruit in bakery
Taura Natural Ingredients is expanding its range of bakery fruit ingredients to appeal to consumers in Asia.
FTC gives go-ahead to Corn Products-National Starch deal
Corn Products International has said the Federal Trade Commission (FTC) has given initial approval of its $1.3bn acquisition of National Starch, with the deal expected to be finalized by early October.