Propionic acid beverage could boost satiety
A new study suggests a dairy beverage fermented with propionic acid may boost feelings of satiety, but work will be needed on optimal dose and palatability of market-viable food concepts.
Archives for March 19, 2008
New starches solve low-fat but crispy snack conundrum
Tate & Lyle is launching two new additions to its Merigel line of starches which enable snack products to be oven-baked instead of fried, thus reducing fat content without compromising taste or texture.
DuPont produces versatile new soybean oil
A new soybean oil trait that can deliver improved nutritional benefits and is more versatile than tradition soybean oil products has been created by DuPont's Pioneer Hi-Bred unit.
Iodine fortification mandatory for NZ bakers
Bakers in New Zealand will now by law have to fortify bread products with iodine, as regulators in the country attempt to boost consumption of the essential nutrient.