Asia vital to global milk ingredient stabilisation
A supply and demand imbalance within the global milk ingredient market is expected to stabilise in the next few years on the back of strengthening demand in Asia, suggests a new report.
Archives for March 19, 2009
Scientists edge towards squid sausages
Muscle from jumbo squid can form stable gelled-emulsion products, according to Mexican research, offering potential for a range of products like squid frankfurters.
Private label innovation looms over big brands
Innovation is increasingly being marked out as a way for private label firms to gain market share – and for big brand players to keep it.
Food industry accused of big tobacco-style tactics
The food industry is damaging public health in much the same way as the tobacco industry did in the 1950s, according to two public health experts in a new journal article, although the GMA disagrees.
Salt replacements could be deadly, say renal specialists
Renal specialists have called for clear labeling on products that use potassium chloride as a salt replacer because it could pose a hidden risk for dialysis patients.
Costs, not function, at heart of Wal-Mart private label push
Wal-Mart has expanded its range of private label goods with the launch of new products like organic eggs, but says cost saving, not added value, is key to the strategy.
NSFI gets indulgent with Novation
National Starch Food Innovation (NSFI) has added another product to its Novation clean label starch line. Derived from tapioca, it is billed as an ingredient that can bestow indulgence on a product, with reduced oil, fat or cream.
Borregaard plays up lignin-vanillin CO2 developments
A supplier of lignin-derived vanillin claims that its processes for sourcing and producing the ingredient can dramatically reduced the carbon footprint compared to sourcing from some mineral oils, according to recent testing.
Irradiation link to trans fats formation dismissed
New research from the US has challenged recent studies that claimed irradiation treatment increased the amounts of trans fatty acids in ground beef.