Agropur to acquire Main Street Ingredients
Quebec-based dairy cooperative Agropur has signed an agreement to acquire Wisconsin-based Main Street Ingredients for an undisclosed sum.
Archives for January 4, 2011
Fusion introduces ‘sugar alternative’ low-calorie sweetener
Fusion Nutraceuticals has developed a new process for developing granulated zero-calorie sweeteners that better imitate the taste and functionality of sugar with nearly ten times fewer calories, the company has said.
Study may help to unravel the sensory profiles of cheese
A new study describing how aromas are released during consumption of cheese may help better understand their sensory profiles, say the researchers.
French adverse events reporting expands to enriched and functional foods
The French food safety agency Anses has launched a new system for reporting adverse events linked to new foods and ingredients, supplements, enriched foods and drinks, and products for specific diets after 10 cases of concern were identified in a 2009...
How has Warburtons tackled salt reduction?
How has Warburtons addressed the thorny issue of reducing salt in bread without compromising taste or quality?
Frito Lay flags up natural snacks reformulation plans
Frito-Lay North America has unveiled plans to have approximately 50 per cent of its product portfolio made with all natural ingredients, including three of its biggest brands.
US firm Post Foods cuts sugar levels in its breakfast cereals
US cereal producer Post Foods is reducing the amount sugar in two of its cereals, a move that follows similar action by leading food manufacturers such as Kellogg’s and General Mills to reduce the sugar content in their products.
Article calls for revision of FDA trans fat labeling guidelines
Current Food and Drug Administration (FDA) guidelines for the labeling of trans fats are deceptive and need to be revised, claims an article published in the latest issue of the American Journal of Health Promotion.
Hydrosol system facilitates egg-free mayo-like creams
Stabiliser specialist Hydrosol has developed a new system for use in egg-free delicatessen creams at different fat content levels, to help manufacturers meet demand for vegetarian and low cholesterol products.
Flavour bursary recipients announced
The recipients of bursaries for students embarking on PhDs in flavour research have been announced, as part of an industry-wide initiative coordinated by Giract.
Obama to sign food safety bill today, but funding still in doubt
President Obama is set to sign new food safety legislation into law later today, despite ongoing uncertainty about how it will be funded.