Scientists explore potential of functional antioxidant cheese
Fortifying cheese curds with polyphenolic compounds such as EGCG from tea may produce cheese products with enhanced nutritional value, indicates new research.
Archives for October 10, 2010
UK hospital menus exceed salt and sat fat recommendations: Survey
As the UK food industry improves the salt levels of its products, a new survey has reveals that hospital foods may be exceeding school food standards for saturated fat or salt.
ADM Cocoa meets rising demand for lower sat fat levels in ice cream coatings
ADM Cocoa says it is fulfilling consumer and industry demand for healthier ice cream products, with a new range of coatings that its claims reduce saturated fat levels by over 40 per cent.
Processors must have final say on slaughterhouse cameras – BMPA
Proposals to fit surveillance cameras in UK slaughterhouses to combat animal welfare abuses must remain voluntary as violations are relatively rare, said the head of the British Meat Processors Association (BMPA).
Food industry response to obesity may ‘hurt industry interests’
The food industry’s current strategy for addressing public health goals and reacting to criticism often works against its own interests, claims a new commentary critical of industry’s response to obesity.
Japan calls for trans fat labeling
Japan’s Consumer Affairs Agency has said it intends to ask food makers to voluntarily label the trans fat content of their products, according to Kyodo News International.
Anti-counterfeiting accord compromises on European food names
Delegates from 37 countries representing more than half the world’s trade have agreed an international anti-counterfeiting trade pact designed to protect against illegal copies of foods and other products.
Indulge your hunger for knowledge at Weight Management 2010 - the virtual conference and expo
FoodNavigator-USA.com will host the first virtual conference and expo dedicated to weight management, showcasing the latest trends and strategies in weight management for the food, beverage and dietary supplements industries.
Marinades may prolong fresh meat shelf life
Soy sauce and red wine marinades may reduce microbial spoilage and oxidation of meat, according to new a new study.
FrieslandCampina to open new R&D centre in H2 2012
Dutch dairy co-operative Royal FrieslandCampina is building a new €16m research and development (R&D) centre to target innovation in consumer products and ingredients.
Bunge opens Illinois innovation center for snack products
Bunge North America has opened a new ingredient innovation center for edible oils and carbohydrates in Bradley, Illinois to allow faster commercialization of new products, the company said.