Tate & Lyle CEO to be voice of UK's food sector
Tate & Lyle chief executive Iain Ferguson's appointment as president of the UK's Food and Drink Federation (FDF) comes at a critical time for the industry.
Archives for September 25, 2006
Carbon monoxide in meat products 'deceptive', say consumers
Most consumers are concerned about the use of carbon monoxide to meats, according to a new survey, which rekindles an ongoing debate between industry and consumer groups.
Isomalt achieves Novel Food approval from China
The sugar replacer Isomalt has become the first non-Chinese food to pass the Novel Food approval process set by the Chinese Ministry of Health, according to maker Palatinit.
Dislike of veggies is in the genes
The reason why some people dislike vegetables such a broccoli and sprouts is due to the genetic defence mechanism to potentially harmful compounds in the plants, a result that deepens our understanding of taste.
Nutrition labels may confuse public
If formulators are worried verbose FDA-approved health claims fog the message they are trying to get across to consumers, they should maybe question one of the basic foundations of nutrition packaging: the nutrition label.
Flat label records time, temperature
A new flat label can record time and temperature data on food products for up to eight weeks,providing a record in case safety has been compromised by improper storage.
Beta-carotene-rich maize boosts vitamin A in rodents
Maize, bred to contain high concentrations of the pro-vitamin A carotenoid, beta-carotene, did increase the vitamin A status in gerbils, and could be used to tackle vitamin A deficiency, says a new study.
EFSA to evaluate meat cleaning substances
Cleaning substances used on meat products will be assessed for safety by theEuropean Food Safety Authority (EFSA) under a new programme announced yesterday.
Fruit-flavored drinks decline, future dull, says Mintel
Obesity concerns and a lack of innovation have driven down sales of fruit-flavored juice drinks in the US over the past five years, and prospects to boost the market remain dismal according to a new report by Mintel.
Danisco presents new healthy concept 'Candice Heaven'
Ingredients company Danisco launches new concept out of its Singapore office allowing processors to take advantage of the new health trends in the market.
Scientists develop natural food colour from algae
Scientists have developed a method of extracting a natural red colorant from the micro-algae Porphyridium cruentum.
Breakfast cereals and satiety: scientists examine potential
Adding alginates or guar gum to baked goods and breakfast cereals could be one way to increase the satiety these products provide, allowing consumers to feel full longer, according to food scientists at the University of Maine.