Arla takes the egg out of nougat for Chinese
Arla Foods Ingredients has developed a whey protein isolate to replace egg whites in nougat for a Chinese customer facing problems with inconsistent egg quality.
Archives for October 18, 2010
New crispy snack technology for microwaveable products
New snack coating technology from Crisp Sensation Holding claims to retain the crispness of food products after preparation in both microwave and combination ovens.
Egg company can resume shipping, FDA says
The Food and Drug Administration (FDA) has authorized one of the firms behind the August egg recall to resume shipping its eggs, but it has warned the other to refrain from shipping due to unsanitary conditions.
Bunge to more than double canola processing capacity at Canadian plant
Bunge North America has said that it will more than double the capacity of its canola processing plant at Altona, Manitoba, as part of an expansion plan across the company’s four plants in Western Canada.
Emerging economies outstrip EU food sector growth
Low levels of R&D, high input costs and uneven relations with retailers are amongst the reasons for emerging economies are outpacing growth of the EU food and drink sector, says a new CIAA report.
Fatty diets linked to sepsis immune overreaction: Mouse study
Consuming a high-fat diet may send the immune system into over-drive, causing it to react more strongly to systemic bacterial infection and leading to inflammation, according to a new study with mice.
Tea and coffee may reduce brain tumor risk: EPIC Study
Daily intakes of more than 100 ml of tea or coffee may significantly reduce the risk of certain brain tumors, according to new research published in the American Journal of Clinical Nutrition.
Review shows steady US sodium consumption
Rising obesity rates may be a more important factor for hypertension than rising sodium consumption, claim the authors of a new study that suggests US sodium intake has remained relatively constant over the past 50 years.
Dispatches from IPA 2010
Trends driving belting technology
Heightened food safety concerns, durability, ease of cleaning and minimising downtime are all trends driving developments in belting systems for food processing players.