Water levels key to keeping bread crispy
The key to maintaining a bread crust’s crispiness is in the water content, say scientists whose progress in understanding the process could help prolong the crunch.
Archives for July 31, 2008
Special edition: natural colours
Ongoing research in natural colours
In the final part of our series on natural colours, FoodNavigator looks at the science behind potential pigments for food and beverages.
Soft drink formulation: hard work ahead
As soft drink makers face growing criticisms over the potential detrimental health impacts of some of their ingredients, BeverageDaily.com takes a look at how the industry is adapting to ever-changing market concerns in the first of a two part article.
Med diet in decline on home turf, FAO warns
Populations around the Mediterranean are abandoning their traditional healthy diets, the FAO has warned, as incomes increase and consumers opt for more meat, saturated fats and time-saving processed foods.
Caravan price hikes blamed on rising commodity costs
Caravan Ingredients is the latest company to announce price increases due to rising raw material costs, which in some cases have surged by as much as 300 percent in a matter of months.
Low returns threaten potato supplies
Food manufacturers will have to start paying more for potatoes in the US to maintain future supplies, according to industry experts.
Aflatoxin detection kit validated by USDA
A tool that provides quick and cost effective analysis of aflatoxin levels in raw materials and their derived products has been rated effective by the USDA, said developer Euro-Diagnostica.