Sesame oil mix could lead to low-fat cakes: Study
Formulating cakes with sesame oil, hydrocolloids and emulsifiers could replace fat in cakes, leading to low-fat alternatives of family favourites, suggests a new study.
Archives for March 18, 2009
Soy-based ‘peanut butter’ launch boosted by salmonella scare
Canada-based company Hilton Soy Foods has developed a soy butter for nut-free environments which it claims looks and tastes just like peanut butter – and food safety concerns are widening its appeal.
Health issues back continued gluten-free growth
Increased diagnosis of celiac disease and a fad for gluten-free diets are driving strong predicted growth to 2012 in the gluten-free foods market, according to a new report from Packaged Facts.
Dispatches from IFE
Road to recovery after peanut salmonella scandal
The American Peanut Council said it is working hard to encourage manufacturers to continue to use peanuts and protect the industry’s reputation which suffered at the hands of one rogue company after a salmonella outbreak.
Danisco counts cost of ingredient sales slowdown
Danisco has reported a slowdown in food ingredient volume sales in Q3 as the economic downturn kicks in; sweeteners and enablers are worst hit, but growth rates in cultures ‘satisfactory’.
Dispatches from IFE
Kiss consultancy concept for sweetener formulation
A new company has been launched called Kiss which offers food and drink manufacturers a specialist formulation service for high intensity sweeteners.
Industry welcomes regulator’s claim that BPA is safe
The New Zealand and Australian food safety regulator’s affirmation of the safety of bisphenol A (BPA) has been welcomed by trade group, the North American Metal Packaging Alliance (NAMPA).
Grape polyphenols may protect against obesity: Study
Antioxidant-rich supplements containing polyphenols from Chardonnay grape seed may protect against oxidative stress linked to obesity, suggests a new study with hamsters.