BASF claims first monomeric HALS product with food contact approval
BASF said it has developed the first monomeric HALS (hindered amine light stabilizer) for food contact applications in plastics.
Archives for March 24, 2011
Saturated fat and heart disease risk: Expert panel perspective
Whole food guidelines should be used to explain the role of saturated fat in heart disease risk, says a global expert panel assessing the evidence linking saturated fat with cardiovascular disease.
Judge refuses to dismiss claims against Kellogg in tainted cracker case
A federal judge in the US has, in the main, refused to dismiss a proposed suit alleging that Kellogg did not adhere to consumer protection laws and contravened an implied warranty by selling salmonella-tainted peanut butter crackers.
Vitiva launches beetroot-derived carmine alternative for meats
Vitiva has developed a new heat-stable red colour from beetroot for use in meat applications instead of expensive and allergenic carmine from cochineal insects.
Sensient entrusts IMCD with dehydrated vegetable distribution
IMCD UK and Sensient Dehydrates have signed an agreement that gives IMCD exclusive rights to distribute Sensient’s range of dehydrated vegetables in the UK and Ireland.
Italian manufacturers look to social networking for international appeal
The Italian food industry is developing the strategy and expertise for companies to exploit the international marketing potential of social networking websites.
High prices prompt new Fairtrade standards for coffee
Fairtrade International (FLO) has increased minimum prices and required price gaps for different Fairtrade coffees in reaction to the recent spike in prices.
Ready-to-eat meat products low in carcinogens: Study
Consumption of most ready-to-eat meat products contributes very little to HCA intake but cooking conditions and ingredients are influential, suggests new US study.
New trans-free bakery shortenings to cut saturated fat
Loders Croklaan has introduced two new shortenings to its SansTrans range to replace trans fat in bakery products, while also reducing saturated fat content and cost in use, the company claims.
High commodity costs boost alternative ingredients
Ingredient suppliers that can provide lower cost alternatives to increasingly pricey commodities could benefit from higher prices, according to a fiber ingredient supplier.