Dairy and soy industries partner up to reach wider consumer base
Soy proteins, traditionally formulated in rival products to dairy-based foods, are being added to regular yoghurts to reach mainstream consumers in France, writes Dominique Patton.
Archives for May 31, 2005
Eating breakfast builds healthy bones, say studies
The American Dietetic Association is seeking to stir up debate over the nation's breakfast tables. Girls who skip breakfast are more likely to miss out on dietary sources of calcium and fiber than those who regularly eat the first meal of the day,...
US argues biotech rules too costly for exporters
Demands for both the US and Canada to take responsibility for genetically modified (GM) food contamination and sign up to the Cartagena Biosafety Protocol are likely to be frustrated, writes Anthony Fletcher.
WHO tool assesses risk of unsafe chemicals in food
Helping the food industry to manage the risk of unsafe chemicals in food, a UN-backed initiative focuses on pinpointing the presence of a wide range of contaminants in retail foods.
Transparency in organics to support growth
More transparency in the supply chain is required to satisfy consumer curiosity about organic food and maintain demand, say researchers, who claim shoppers are calling for more information about quality, origins and authenticity, writes Lindsey Partos.
Stakeholders clear Chr Hansen takeover
Shareholders give the green light for private equity firm PAI partners to take over the food ingredients arm of Chr Hansen,reports Lindsey Partos.
Wine extract increases product health profile
A line of wine extracts from Chr Hansen could help US food manufacturers cut costs and improve the health profile of their products, writes Anthony Fletcher.
Californian food sector demands acrylamide labeling exemption
The Californian food industry is on a collision course with consumer groups over the proposed introduction of acrylamide warning labels on food products, writes Anthony Fletcher.