Food dehydration method keeps quality but cuts cost
Norwegian researchers have developed a new dehydration method that produces granulated food of the quality of vacuum freezing-dying at a fraction of the cost, writes Anthony Fletcher.
Archives for March 30, 2005
Lack of understanding holds back RFID adoption
A perceived lack of standards and an unrealistic understanding of cost implications are still hindering the adoption of RFID technology amongst many UK organisations, according to a panel of experts speaking at this month's Softworld Supply Chain event.
Sudan 1:UK MPs urge for ingredient inquiry
A harbinger of potential costs for the food industry, UK members of parliament have called for a 'speedy' investigation into events that led to the contamination of the food chain by the carcinogenic dye sudan 1, writes Lindsey Partos.
Mannitol method to slash price for low cal sugar replacer?
A new method that uses powerful enzymes to convert fructose and sucrose into the low calorie sugar alcohol mannitol receives patent protection, opening up cheaper sources for this chewing gum ingredient, reports Lindsey Partos.
Aarhus sell off likely in April
The sale of Danish cocoa butter replacer Aarhus United is 'taking longer than anticipated' with news today that the majority stakeholder is still waiting to confirm a buyer, Lindsey Partos reports.
Bunge spears Russian edible oils market with first plant
Spearing opportunities in the emerging Russian oil market, US edible oils giant Bunge has signed off €54 million to build its first sunflower seed crushing and refining plant in Russia, writes Lindsey Partos.
Advitech devotes resources to psoriasis product trials
Canada's Advitech is continuing with the clinical trial program for XP-828L sweet whey protein extract to give the product weight with dermatologists and help it achieve its market potential - an effort which led the biotech company to release C$3...
New nanotech centre opens new food possibilities
A £3.5 million grant for a new state-of-the-art nanotech research centre in the UK underlines the potential of this brave new technology for the food industry, writes Anthony Fletcher.