Black pepper producers reject salmonella allegations
Black pepper has been named as the likely cause of a salmonella outbreak traced to salami, but Vietnamese pepper producers have rejected allegations that they are to blame.
Archives for February 11, 2010
Penford develops gluten-free ingredients for mainstream products
Penford Food Ingredients has developed new ingredients systems to make crispy coatings and baked goods that “just happen to be gluten-free”, the company says.
Prebiotic-soy combination may boost heart health: Study
Combining prebiotics and soy protein may lower cholesterol levels and boost heart health, effects not seen when prebiotic or soy were taken separately, says new research from Canada.
Peanut flour offers instant powder beverage innovations
Partially defatted peanut flour could provide the foundations for an instant shake-style beverage with excellent consumer acceptance, according to a new study from the US.
Two-in-one bars don’t cut choc consumption, finds study
A new study has indicated that including two-in-one chocolate bar packs do not foster more responsible snacking, and more regular size products and healthier snacks should be available.
MGPI continues to see benefits of ingredients shake-up
MGP Ingredients has said that its increasing focus on value-added ingredients has contributed to an ongoing turnaround in its finances – reporting a $4.8m net profit for Q2 2010, compared to a $47.7m loss in Q2 2009.
Trials prove efficacy of bread waste reducer, says supplier
The trial phase on a starter that enables reprocessing of rejected bread has demonstrated its efficacy in reducing waste within the bakery facility, claims the Sonneveld group.
Purac launches fermented ingredient for safe refrigerated foods
Purac has added a new ingredient to its food safety portfolio, for refrigerated foods, and plans to build its offering of non-lactate and lactic acid products.