New science could make sugar sweeter
A new study has revealed how molecular mechanisms and taste perception can be combined to make sucrose more effective, which means that products could contain less sugar but taste just as sweet.
Archives for April 23, 2006
Roquette achieves ISO 22000 certification
French firm Roquette claims to be the first European starch manufacturer to achieve ISO 22000 certification.
Weekly comment
Strategic philanthropy: exploitation or key to emerging markets?
When a company 'gives back' to the world through charitable donations, should we wholeheartedly commend it for being a good egg or sniff cynically at the profit potential that underlies every business decision?
Sudzucker faces tough 2006, say analysts
Sugar giant Sudzucker must work hard to guard against falling revenue this year despite internal restructuring programmes and expansion into other food sectors, warn analysts.
7UP makeover targets natural soft drinks trend
Cadbury Schweppes has reformulated its flagship Seven Up drink with only natural ingredients, in an attempt to grow the brand through rising consumer demand for natural products.
Cargill outlook downgraded to negative
Cargill's Rating Outlook has been revised to Negative from Stable, reflecting concern that higher capital expenditure will slow debt reduction.
Europe's food safety body appoints new chief executive
EFSA's appointment of Catherine Geslain-Laneelle as its new chief executive comes at a critical time for Europe's food safety authority.