Odor boosting technology ‘useless’ if salt level is high: Study
Salty odors used to boost the flavor perception of reduced salt foods may only work if salt levels are low, and show little potential in high-salt food, according to new research.
Archives for May 16, 2011
Researchers develop revenue calculator for soda taxes
A penny-per-ounce tax on sugary drinks could generate $79bn over a five-year period, according to a revenue calculator developed by researchers at Yale’s Rudd Center for Food Policy and Obesity.
Danone debuts probiotic yoghurt Activia in 69th country: Australia
French dairy Danone has built on its 2010 joint venture with Australian co-op Murray Goulburn by belatedly launching its €4bn global selling probiotic yoghurt Activia on the market there.
Odour boosting technology ‘useless’ if salt level is high: Study
Salty odours used to boost the flavour perception of reduced salt foods may only work if salt levels are low, and show little potential in high-salt food, according to new research.
Industry execs ‘cautiously optimistic’ about profitability, market share
Food industry executives expect to see increased profitability in the sector this year, although many think it may be difficult to sustain, according to a new survey from KPMG International.
General Mills: Gluten-free a ‘significant incremental opportunity’
The US gluten-free cereals and bakery market is set for continued growth as big brands bid for a slice of the action with the launch of gluten-free products sold at the same price - and in the same aisles - as their conventional counterparts.
Australia gains an updated nutrient database
Food Standards Australia New Zealand (FSANZ) has updated its highly popular nutrient database to include new information about fatty acids, iodine, vitamin D and more.
Enzymes may boost chocolate flavour: Study
Enzymatic treatment of cocoa almonds may improve flavour profiles by up to 50 per cent, leading to improved chocolate flavours from low quality almonds, according to new research.
Voluntary reformulation crucial to reflect regional differences: CIAA
A voluntary approach to reformulation is crucial to reflect differences in tastes, habits and food preferences across Europe, claims Sylvie Chartron of the CIAA (Confederation of the food and drink industries of the EU).
Russian scientific congress backs role of probiotics
About 40 Russian scientists have backed the ability of probiotics to help maintain ‘beneficial microbiota’ and help prevent gastrointestinal disturbances, after meeting in Moscow in April.
Microbial enzymes may boost chocolate flavor: Study
Enzymatic treatment of cocoa almonds may improve flavor profiles by up to 50 per cent, leading to improved chocolate flavors from low quality almonds, according to new research.