Acrylamide formation higher in dry fat-rich foods: Study
Dry food containing low amounts of carbohydrates are at risk of increased acrylamide levels, says a new study sponsored by the European Science Foundation.
Dry food containing low amounts of carbohydrates are at risk of increased acrylamide levels, says a new study sponsored by the European Science Foundation.
Rudolf Wild GmbH has sold some shares to asset manager Kohlberg Kravis Roberts & Co (KKR) in preparation for an eventual public listing, and plans to form a global flavour business with its US affiliate this year.
Special edition: Salt reduction
Salt reduction initiatives are underway in all the EU member states under the EU framework, but public awareness raising and reformulation are patchy.
Low-fat dairy yoghurt enriched with protein and guar gum fibre can significantly reduce short-term appetite, claims a new study.
The US chemical industry said it needs more information on a call by the FDA for plastic manufacturers to submit products containing bisphenol A (BPA) to a different regulatory system.
A new study measuring changes in beverage consumption trends in the US concludes that public health measures are needed to address increases in sugar-sweetened beverages, alcohol and juices, and patchy switches to reduced fat milk.
A modification to a fast drying shell coating system for sugar and sugar alcohol syrups used in confectionery coating and hard panning boosts the sensory appeal of the final product, saves on processing costs and time and can replace gum arabic, says TIC...
A consumer group has accused the Sugar Association of playing “confusing word games” in pursuit of a narrow commercial agenda.
Americans are drinking less imported beer in the recession but Mintel research suggests that blame cannot be leveled at the economy alone.