Rousselot facility to tackle reformulation, texture demand
Rousselot’s new ‘expertise’ centre in Gent, Belgium will tackle customer demand for healthy reformulation of products and new textures, according to the gelatine and collagen peptides firm.
Archives for June 20, 2012
Dispatches from Israel
Galam Group rolls out soy-based formulations from NutriGal
Galam Group is rolling out a range of soy-based formulations to address demand for textural and gluten free solutions globally following its acquisition of Italy’s NutriGal in 2008.
UK salt intake: Consumption falling, but still some way off targets
The average intake of salt in the UK population has fallen from 9.5 grams per day to 8.1, however consumption is still a long way from the 6 grams a day WHO target, says the UK Department of Health.
EFSA sets autumn deadline to deliver low-dose hypothesis verdict
A two-day summit on the potential health hazards from low levels of chemicals in food and packaging has pushed the debate forward – although major questions remain unanswered, said event hosts the European Food Safety Authority (EFSA).
Oxfam slams G20’s stance on food security
Oxfam has criticised the lack of progress made on food security issues during the latest G20 summit in Los Cabos, Mexico, involving the world’s leading economies.
Cargill supports Belgian steviol glycoside guidance
Global sweeteners firm Cargill has welcomed fresh guidance from Belgium on the labelling and advertising of steviol glycosides used to sweeten food products.
High tea consumption linked to prostate cancer
Consumption of more than seven cups of tea could increase the risk of developing prostate cancer, suggests new research.
No single ingredient the solution for boosting gluten-free bread quality, finds review
Neither enzymes, starches, hydrocolloids or sourdough can be used alone to replace gluten to improve the quality of gluten-free breads, according to a recent study review.