‘Underutilized’ cereal bran holds bread fiber promise: Study
Cereal bran is underutilized as a functional food ingredient but can enrich the fiber content of bread providing the antinutrient components are reduced, researchers say.
Archives for April 29, 2014
Functional foods resist recession but failure rate stays high: Analyst
Functional foods weathered the global economic recession better than most food categories despite a high product failure rate, according to a US-based branding and market expert.
Danes fear spread of pork boycott in Sweden
Concerns are growing among Danish pork meat producers that a local boycott of Danish fresh pork in Sweden could spread to other supermarket chains and independent traders. The boycott has so far been limited to one ICA supermarket and two private traders...
USFRA: Consumers want to know the story of your food
With consumers increasingly interested in where their food comes from, an upcoming event seeks to help producers, processors and packaging companies tell the story.
CFIA: Canned food and BPA pose no threat
The Canadian Food Inspection Agency reports 100% of canned food tested turned up safe for human consumption
EU recall index shows firms are taking control
More companies in the EU are taking control by issuing voluntary recalls instead of being forced to take mandatory action, according to Stericycle ExpertSOLUTIONS.
Sugar campaigner: Most expensive part of reformulation is relabeling
Arguments that reducing salt, sugar or fat in foods is too difficult and costly are rubbish, it just needs to be done slowly, according to Action on Sugar front man.
94% of UK adults 'unaware' of how many calories they consume daily
The vast majority of UK consumers (94%) do not regularly track calorie intakes, while more still do not know how many calories sugar contains.
Cargill sells compounds business to Mane
French firm Mane is to take control of Cargill’s compounds business, the pair have announced.
Nothing fishy about FDA speciation project
DNA barcoding to identify fish species is being used by the US Food and Drug Administration (FDA) to tackle potential substitution.
Stealthy reduction woes: Is there ignorance about how much reformulation is happening?
'Stealth health' is fast becoming a buzzword in the food industry. But does the world 'stealth' imply something inherently negative, and is the quiet reformulation strategy painting an unfair or unrealistic picture of foods?
Russia introduces new rules for meat processing and labelling
New technical regulations on the safety of meat and meat products will come into force across Russia and the Customs Union, from 1 May 2014, and look set to bring major changes to the structure of local meat businesses.
Pragmatic policies: 'Quiet' reformulation is the most promising route to healthier food intakes
While it may be clear that people should probably cut down on their intakes of salt, sugar, and fat, the best way to achieve this has always caused a bit of a headache. Is quiet reformulation the most pragmatic solution?