Novel process forms cold whey protein gel emulsions: Study
A new method of emulsification, based on a pre-heat treatment of whey protein and microfluidization techniques, has produced a cold-set gelled emulsion for use in foods, say researchers.
Archives for February 15, 2011
Product scan uncovers added emphasis on 'pure' in new beverage launches
Datamonitor has picked out three product launches that illustrate how manufacturers are upping the emphasis on pure and original ingredients to drive healthy soft drink sales.
HPP technology boosts burgers’ shelf life and safety, says Cargill
Double the shelf life of traditional fresh burgers, enhanced food safety without compromising quality are the benefits claimed for a new high-pressure processing technique for fresh ground beef patties from food giant Cargill.
NOAA proposes first US aquaculture guidelines
The National Oceanic and Atmospheric Administration (NOAA) has proposed the nation’s first aquaculture policy, which it said responds to growing demand for local, safe, sustainably produced seafood.
Getting a taste for DSM's Nutrition Improvement Program
DSM Nutritional Products' vice president, Nutrition Improvement Program Oswaldo da Costa e Silva explains that the initiative is an integral part of the company's sustainabiltiy vision. Providing products for malnourished people around the world - and...
Canada reveals allergen labeling plans
The Canadian government has unveiled plans to strengthen labeling of allergens and sources of gluten, giving industry 18 months to comply, in order to better inform those with food allergies or celiac disease.
Coca-Cola says biodegradable packaging 'not a viable option'
Coca-Cola said earlier this month that biodegradable packaging is “simply not a viable option” but a new report suggests that other smaller drinks companies are beginning to take an interest.
CSM closes another US facility following Best Brands acquisition
Bakery product supplier CSM has said it intends to close down a manufacturing facility at Oak Creek, Wisconsin, with about 100 redundancies, the company has said.
Students awarded for fish sausage canape innovation
A novel fish charcuterie product concept has been awarded top honour in an annual contest to identify and reward creative initiative amongst the new generation of French food technologists.
Sustainable sourcing on the rise but not universal, Leatherhead report
Sustainability concerns are having an increasing impact on food companies’ supply chain practices, finds a new report from Leatherhead, with more organic and Fairtrade products being offered and more ethical approaches to ingredient sourcing.
Consumer concerns loom large over gelatine market
Public concerns regarding use of animal-sourced gelatine – and the rise of vegetarian and vegan alternatives – are likely to see a shift away from the use of the gelatine in the food sector, according to a new report.
General Mills wins right to claim its soups are ‘Now Even Better’
The National Advertising Division (NAD) of the Council of Better Business Bureaus has approved General Mills’ advertising claim that its Progresso Light Soups are ‘Now Even Better’, despite a challenge from the Campbell Soup Company.