EFSA completes smoke flavour review
The European Food Safety Authority has completed its review of 11 smoke flavourings in use in the EU, finding only two to have large enough safety margins not to give rise to safety concerns.
Archives for January 8, 2010
Industry surprised by Romanian 'fat tax' plan
Plans to introduce a new tax on foods high in salt, sugar, and additives in Romania came as a surprise to the food industry, and the full impact will not be clear until after the details are hammered out over the next 10 days.
Reformulated whey protein is effective egg replacer, says Arla
An improved formulation on an egg replacement whey protein based ingredient can enable a saving of up to 30 per cent on liquid egg costs for sponge cake manufacturers, claims Arla Food Ingredients.
Oats may boost nutritional profile of gluten-free diets
Adding oats to a gluten-free diet may enhance the nutritional values of the diets, particularly for vitamins and minerals, as well as increasing antioxidant levels, say two studies from Scandinavia.
Neotame wins approval in Europe
NutraSweet’s zero calorie sweetener neotame will be permitted for use in the EU from next Tuesday, following official authorisation by the European Commission.
Industry ‘too secretive’ about nanotech research
Food manufacturers’ reluctance to disclose what research they are carrying out on products using nanotechnology risks a public backlash similar to that which occurred against genetically modified (GM) foods, The House of Lords Science and Technology...
Peanut processor facing fines for safety breaches, worker death
Birdsong Corp peanut processing company is facing fines of $137,250 after being cited for 41 health and safety violations by authorities in the United States.
Burger King releases ‘gluten-sensitive’ menu list
Rising demand for gluten-free foods has seen an increasing variety on the market, as well as gluten-free labels appearing on products that always were gluten-free.
Ethanol leftover could be used in bread, claims US researcher
Leftover materials from ethanol could be used to make more nutritional flat breads such as naan and chapathi, according to a US based research project.
Oat-based flavor modifier for meats to boost shelf life, fiber
Wixon has released a new oat-based flavor modifier for meat products, designed to extend their shelf life and mask undesirable flavors, particularly the reheated taste of some precooked meats.
Obesity overtakes smoking as America’s biggest health problem
The health burden of obesity in the United States has overtaken that of smoking, according to a new study examining the relative effects of the two problems on quality of life, mortality and morbidity.
Rye has lower acrylamide risk than previously thought: Study
Rye’s reputation as a cereal particularly at risk of acrylamide formation could be unfounded, according to a new study published in the Journal of Agricultural and Food Chemistry.