New Chr. Hansen cultures aim to improve yoghurt drink texture
Chr. Hansen has launched new cultures specifically to improve the texture and mouthfeel of drinking yoghurts so manufacturers do not have to turn to thickeners.
Archives for October 3, 2010
Denmark and France maintain bisphenol A ban
Denmark has said that unless Brussels imposes a Europe-wide ban on bisphenol A (BPA) in food contact materials for young children it will not lift its own ban on the chemical.
New bread shelf-life extender from AB Enzymes as patent expires
AB Enzymes is launching what it calls the “next generation” bakery shelf-life extending enzyme, which is coming to market just days after the expiration of a patent that has so far dominated the market.
No increased concern from food process contaminants, FSA
Levels of acrylamide and a number of other process contaminants present in foods are not a cause for increased concern about the risk to human health, according to the latest survey.
Danisco brands xylitol as study claims low-carbon benefits for firm's production method
Danisco says a new independent life cycle assessment (LCA) shows that a ‘unique’ hydrolysis method for its newly branded version of the low-calorie sweetener xylitol can yield environmental impact savings of up to 99 per cent.
NovelQ project bears fruit with new HPP packaging
Trials are underway at Italian flexible film manufacturer Icimendue on a newly developed multilayered packaging applicable for high pressure food sterilization – one of many spin offs initiated under the EU funded NovelQ project, claims its coordinator.
New starch sources may improve functional properties of surimi
The addition of newly developed starches could help the functional and textural properties of surimi seafood products, according to new research published in the Journal of Food Quality.