Triple emulsions to give low-fat cheese
Skim-milk and hydrocolloids can produce reduced fat cheese by tapping into novel triple-phase emulsions, researchers from Mexico report.
Archives for March 4, 2008
Probiotic cheddar to offer blood pressure benefits
Adding probiotic bacteria to cheddar may lead to the formation of blood pressure lowering proteins, giving the cheese an added health punch, report Australian researchers.
Guidelines consistent on health eating, says review
A review of three sets of dietary guidelines available to the US public has found that all feature recommendations on fruits, veg, legumes, and wholegrains, reducing sugar and saturated fat, and emphasising plant oils.
DSM sells off sodium benzoate in strategy shift
Dutch DSM will sell its Special Products unit as it shifts its focus to fast growth and high margins by concentrating on nutritional ingredients and high performance materials.
UK shoppers turn to higher welfare chicken, report
UK consumers appear to be increasingly buying chicken meat from producers employing higher animal welfare standards, according to a new survey.
Doehler citrus innovation buoyed by Brazilian investment
Doehler is stepping up its presence within both the sourcing and processing of citrus fruits via a Brazilian investment designed to meet changing needs of beverage manufacturers.
EFSA highlights need for flavour intake data
More accurate intake data is required for a number of flavouring substances, says the European Food Safety Authority, as the standard model for estimating consumption levels was found to be inconsistent with information provided by industry.