ProteoNic wins F&S award for food enzyme advances
Frost & Sullivan's 2010 European Food Enzymes Technology Innovation Award has gone to Netherlands-based ProteoNic for its contribution to cost and energy reductions in food enzyme manufacturing.
Archives for June 23, 2010
DD Williamson develops acid-stable class one caramel color
DD Williamson has introduced a new class one acid-stable dark caramel color for use in beverages with pH below 2.5, the company has said.
Magnetic train technology used to measure fat content
Scientists at Harvard University have applied magnetic levitation, which is best known for enabling high-speed trains to float above tracks, to the task of measuring fat content in food.
Belgian food industry seeks government partnerships
The Belgian food industry is looking to forge a lasting partnership between the authorities and the private sector in the wake of the country’s elections, helping to create a stable framework that would give sufficient guarantees for long term investment.
Senomyx and PepsiCo negotiating sweet taste technology deal
California-based flavor firm Senomyx has signed a letter agreement with PepsiCo to negotiate a deal for the development and commercialization of new sweet taste technology, Senomyx said on Thursday.
Eurogerm targets Asian bakery sector with partnership
French bakery ingredients firm Eurogerm is chasing the high potential Asian market, and has entered an agreement with Japanese flour miller Nisshin Seifun to target it effectively – including a 15 per cent share sale.
FAO calls for ‘limited’ regulation of food futures markets
Some regulation of commodities futures markets could be beneficial – but should stop short of tight limits or an outright ban, the Food and Agriculture Organization (FAO) has said in a new policy brief.
Satiety and oral health demands drive Asia-Pacific confectionery market
Chocolate that suppresses appetite and delivers oral health benefits has been highlighted in a new survey of confectionery product launches in the Asia-Pacific region conducted by Datamonitor’s Product Launch Analytics.
Honey extract may slow apple juice spoilage
An extract from honey may prevent undesirable browning of apple juice and help the beverage stay on shelves longer, suggests new research from Mexico.
Scientists slam EFSA over bisphenol A, call to curb exposure
Hundreds of studies providing “overwhelming scientific evidence” of the harm caused by bisphenol A (BPA) are being dismissed by regulatory agencies because they don’t conform with the outdated safety test guideline authorities insist on using.
Pectin-protein combo may extend ingredient microencapsulation
A combination of pectin and fibrils of ovalbumin may offer interesting and innovative encapsulation materials for formulators as protection for sensitive ingredients like flavours, says a new study.