Flora research could lead to tastier blue cheese
That whiffy blue cheese lurking at the back of your fridge might soon taste even better, thanks to an innovative research project examining what gives it its distinctive texture, smell and taste.
Archives for February 4, 2011
2010 Dietary Guidelines: Opportunity for continued industry innovation
In this guest article, Melissa Musiker of the Grocery Manufacturers Association says that the 2010 Dietary Guidelines are an opportunity for industry to find better ways to innovate, as part of a collective responsibility to improve American diets.
Study shows limitations and potential of Acrylamide Toolbox
The use of commercial enzymes to reduce levels of acrylamide is effective when applied to chilled, but not par-fried, French fries, suggests a new study from Belgium.
Celiac disease may have little influence on soaring gluten free market
Packaged Facts says the US market for gluten free products is growing faster than expected – but few consumers buy gluten free foods to address celiac disease or dietary intolerances.
UK mulls confidentiality pact with industry over nano research
The Food Standard Agency (FSA) said it is considering signing confidentiality agreements with food and packaging companies in a bid to persuade them to share information on nanotechnology research.
Prolonged guar gum price hikes due to oilfield demand, expert
Guar gum prices have continued to soar in early 2011 due to oilfield demand, dashing observers expectations of a downward trend on the back of a bumper crop from India.
DWC launches cellulose-based flavour stabiliser for beverages
Dow Wolff Cellulosics (DWC) is launching a new flavour stabiliser for beverages, which can be used instead of gum Arabic and OSA Starch to prevent oil separation and safeguard flavour – but without the price volatility.
Measuring ‘energy’: Bridging the disconnect between ‘energy’ and ‘sports’
The disconnect between a traditional understanding of energy, such as endurance, and the rise of energy drinks, is raising questions as to how we measure energy, says the CEO of CRO.
Food makers look to umami as they cut sodium, says Bell Flavors
Food manufacturers are increasingly looking to boost the taste of their products with mouth-filling umami-type flavors as they reduce sodium in their products, according to Bell Flavors and Fragrances.