Modifying texture can boost satiety in lower calorie foods, says researcher
Reshaping the texture of well-liked foods could help combat obesity and over-eating, according to a scientist in Norway.
Archives for March 14, 2019
On the frontline of climate change: Cargill building ‘resilience’ into its red seaweed supply chain
Cargill has said it will source 60% of its red seaweed sustainably by 2025. Building “resilience” into a supply chain on the sharp end of climate change will be key to securing long-term supply, sustainability manager James Ede explains.
DuPont whips non-dairy cream into shape with sugar-free solution
The multinational’s food and health business says it has solved the challenge of stabilising protein-free, non-dairy whipped cream with a sugar-free ingredients blend.
Hydrosol to showcase meat & plant-based solutions at IFFA
German-based food stabiliser supplier Hydrosol will present a range of solutions for the meat and plant-based food markets at the largest international meat trade show, IFFA, in Frankfurt this year.
HKScan net sales plummet in annual report
Finnish meat processor HKScan has revealed a “weak” year for net sales and operating profits across the group in its 2018 report.