Software aims to improve food sector’s OEE
New software can enhance overall equipment efficiency (OEE) in a processing plant while ensuring greater transparency in processes, claims Sartorius Mechatronics.
Archives for March 16, 2009
FDA approves vitamin D fortification of soy foods
The US Food and Drug Administration (FDA) has amended its food additive regulations to allow for soy-based foods and drinks to be fortified with vitamin D.
Purple carrot expands Chr Hansen’s colour palette
Chr Hansen is launching a new natural violet colour derived from purple carrot, which is said to bring cost and stability benefits for a broad range of beverages, fruit preparations and confectionery.
Danisco desires home made-style dairy desserts
Danisco says it continues to focus ingredient products designed to replicate consumer needs for convenient, ‘home-made’ style products through recent testing of a new range of dairy desserts.
Could sugar shake off its bad boy image?
Sugar could be shedding its bad boy image to take a surprise spot on the public’s list of trusted ingredients, as manufacturers look to appeal to more savvy consumers.
Alginate may lead to low GI rice noodles: Nestle
Formulating rice noodles with alginate may enhance the structural properties of rice dough, which could lead to the development of a successful commercial rice noodle product, says a new study.
Dispatches from IFE
IFE highlights ingredient firms’ role in innovation
The IFE09 trade fair is playing host to the ingredients industry for the first time, in recognition of the growing role of ingredients firms in the development of finished products.
Obama picks Hamburg to head FDA
President Obama has named his pick for Food and Drug Administration (FDA) Commissioner: Food safety and bioterrorism expert Dr Margaret Hamburg.
Why high purity stevia extracts overcome taste issues
Blue California's Cecilia McCollum explains the purity-taste link for Reb-A, and hope for the new sweetener's approval all around the globe.