Furan formation in food: improved understanding
Shedding light on how the carcinogen furan forms in foods, scientists have opened up possible solutions to tackle this potential problem for the food industry.
Archives for February 4, 2005
UK sugar acquisition given clearance
The Competition Commission (CC) today announced it has provisionally cleared the completed acquisition by Napier Brown Foods (NBF) of James Budgett Sugars (JBS), but voiced concerns about the lack of competition in the UK sugar market.
Australian wine, French anis take shine off Pernod Ricard sales
A substantial drop in organic sales growth in Asia and continued problems with its eponymous anis brands were the only low points in an otherwise impressive set of financial results for Pernod Ricard in 2004, writes Chris Jones.
Imperial Sugar forecasts difficult year
Imperial Sugar yesterday (Thursday) announced a higher first-quarter profit, but predicted that operating income would fall significantly in 2005 as the sugar industry remains challenging, reports Philippa Nuttall.
Scientists unlock harmful mechanism of trans fats
Scientists have identified a molecular mechanism in the liver that explains how consuming foods rich in saturated fats and trans-fatty acids can send blood levels of cholesterol and triglycerides soaring.
ERS sees challenges in processed food market
Global processed food sales are today worth $3.2 trillion, but according to a report published this month by the Economic Research Service, this trade has been stalling since the 1990s forcing food manufacturers to look at new ways of operating.
Flavour savings for cracker makers
UK firm TasteTech claims its encapsulation technology could facilitate flavour combinations in savoury biscuits and fast bake crackers.
Easier access for EU/CH agricultural exports
European and Swiss manufacturers of processed agricultural products can from today sell their products to each other with less expense and hassle than before, writes Philippa Nuttall.
National Starch explains Food Innovation
Innovation is the watchword in National Starch's rebranded image but what does this really mean and what does the company hope to achieve from its makeover, asks Philippa Nuttall?
Cow genes decide cheese type and quality
A Canadian scientist is claiming that he has identified which cows genes help to determine the quality and type of cheese.