News & Analysis on Food & Beverage Development & Technology
A study which indicates the competence of global laboratories to measure heavy metals in seafood should enhance consumer confidence but there are concerns over arsenic estimates, according to a report from the EC’s Joint Research Centre.
Replacing sugar with wheat bran fibres in sugar snap cookies may allow up to 30 per cent sucrose replacement, and potentially offer gut health boosts, says a new study from Belgium.
Salt is a major contributor to the taste intensities of foods, and large reductions in salt levels can severely affect taste and consumer preference. But does low salt always mean lower taste?
Nestlé outlined the value of nutritional interventions with protein and vitamin D intake, optimising functionality in the elderly which may ultimately help to reduce the cost burden on healthcare systems.
The owners of Unifine Food & Bake Ingredients are seeking a buyer for the pastry ingredients supplier, with Royal Cosun saying it has retained an investment house to conduct a “comprehensive review of all strategic options.”
DSM has joined the Leadership Council of the New York Academy of Sciences’ Global Nutrition Science Research Initiative as the company continues to tackle the problem of hidden hunger.
General Mills has reformulated products representing a quarter of its US retail sales during the 2010 fiscal year to improve their health profiles, the company has said.
Significant cost savings and improved consistency and quality, compared with other stabilising starches, are the benefits claimed for Precisa Pulp 01; a new tomato solid replacement product from National Starch.
Natural Soda has said it will incrementally increase production of sodium bicarbonate from 125,000 to 250,000 tons a year after the Bureau of Land Management approved its mining plan in Rifle, Colorado.