Purac creates calcium for Asia's soymilk makers
Dutch lactic acid firm Purac is developing a product to fortify soymilks with calcium, helping companies offer a better alternative to milk.
Archives for September 18, 2006
Cargill targets higher sales in Asia
US agri-giant Cargill is setting up new offices in Asia to boost sales of its sweetener brands in fast-growing markets.
Indian demand for processed food driving preservatives growth
Growth in the demand for processed foods in India is driving the burgeoning preservatives market, according to a new market report.
Danisco enzyme cuts costs and crumbs
A new baking enzyme which aims to cut costs on the production line and increase the shelf life of bakery products has been launched by ingredients giant Danisco.
Coffee prices hit record high
The coffee market was very volatile during the month of August, particularly with the explosion in Robusta prices, according to ICO executive director Nestor Osorio.
UK regulator to increase inspection charges
As part of its policy to recover the costs of regulatory supervision from industry, the UK's Food Standards Agency (FSA) plans to increase its charges to the meat sector by 3.5 per cent next year.
New GI definitions spark fierce debate
A new set of definitions related to glycemic carbohydrates have been approved by a group of industry and science experts, in an effort designed to help food manufacturers communicate how the carbohydrate content of a product will affect blood glucose...
General Mills' whole grain cereal conversion in retrospect
Changing its entire cereal portfolio to whole grains last year presented General Mills with a huge opportunity, but also a number of challenges, said the firm, which yesterday explored the steps leading up to the launch of its whole grain initiative.
New food poisoning case hits China
Almost 300 people were hospitalized in Shanghai last week, after suspected food poisoning by pork containing a banned animal feed additive, the state media Xinhua reported on Friday.
Chr Hansen cultures promise texture without the fat
Chr. Hansen has developed six new cultures that it claims can offer yoghurt manufacturers up to 20 per cent more texture.
Salad eaters more likely to get key nutrients
People who eat salads have higher serum levels of vitamins C and E, folic acid, and carotenoids, according to a large study of US adults that suggests these nutrients are well absorbed in the body from raw vegetables.