Purac proposes lactic acid for stevia off-flavour masking
Beverage companies have a new tool to deal with the potential off-flavours associated with stevia sweeteners, as Purac is launching a new lactic acid ingredient.
Archives for October 20, 2009
High protein diet may make brain lighter: Animal study
Eating a high protein diet appears to make the brains of mice lighter, report researchers who hypothesise that this could make them more vulnerable to Alzheimer’s disease.
Pressure on Kraft as Cadbury upbeat on results
Cadbury’s upwardly revised revenue forecasts are a strong defence to the bid from Kraft, claim industry analysts.
FDA to examine front of pack labeling claims
The Food and Drug Administration (FDA) will consider using its regulatory tools if front of pack nutrition labeling is not used in a common, credible way, it said in a letter to industry on Tuesday.
Rating foods on nutrition and cost
A nutrition rating system that takes into account cost as well has nutritional value has been developed by nutrition expert Dr Adam Drewnowski.
US meat industry failing on E.coli testing - Senator
The lack of corporate responsibility shown by the US meat industry in failing to follow its own guidelines over E.coli testing of ground beef has forced Congress to act, according to one senator.
New cultures to speed salami ripening
Chr. Hansen has developed a new range of meat cultures for Italian-style salamis which it says speed up the fermentation process while creating flavoursome, well-textured, and safer sausages.
Food processing added to Australia’s carbon cutting scheme
Plans to include food processors in Australia’s Carbon Pollution Reduction Scheme (CPRS) but with special support have been welcomed by the Australian Food and Grocery Council (AFGC).
Lactose intolerance lower than thought: study
Lactose intolerance rates are much lower than previously thought with prevailing estimations as much as 400 percent greater than results derived in a new study sponsored by the National Dairy Council.