New gluten-free labelling could mean extra costs for bakers
New rules from Brussels implemented this week on the labelling and formulation of gluten-free foods could signal a rise in costs for the bakery industry.
Archives for January 23, 2009
GLG announces new stevia seed strains
GLG Life Tech has announced six new stevia seed strains said to have a high content of Rebaudioside A (rebiana) – a development it says will enable direct planting in the fields.
Recession bites into Barry Callebaut chocolate sales
There is further evidence that the market for chocolate is not as recession proof as traditionally thought as Barry Callebaut sales in Europe saw a marked drop over Q1.
Magazine ads skewed towards unhealthy foods
Food manufacturers are being asked to take some responsibility for public health and make more nutritional products after a study found that magazine adverts were mainly for foods high in sugar, fat and salt.
FDA’s recall response ‘inadequate’ and ‘ineffective’, says CSPI
The Center for Science in the Public Interest (CSPI) has criticized US officials’ response to the peanut butter salmonella outbreak, calling it ‘woefully inadequate’.
Comparative cost of enzymes is boon to Novozymes
The high cost of inputs that has dogged the food industry in recent times looks to have helped raise the profile of enzymes as cheaper alternatives to other ingredients, according to Novozymes’ annual report.
Fears for frogs as leg trade leaps
The trend for eating frogs’ legs is putting frog populations in Indonesia under pressure, according to Australian scientists who are calling for better resources management and mandatory certification at the point of processing.
TIC Gums makes texture more accessible
TIC Gums has opened a texture innovation center in White Marsh, Maryland, in order to expand its facilities for customers to test texturizing solutions on site.