New natural alternative preservative for cottage cheese
A new cottage cheese preservative from Danisco offers manufacturers a natural alternative to its chemical predecessor, says the firm.
Archives for June 9, 2011
‘Frenzied lifestyles’ prompt US consumers to snack more than ever, report
US consumers are snacking more than ever, thanks to less frequent restaurant dining, “frenzied lifestyles” that encourage on-the-go eating and a tendency to replace meals with several smaller snacks, according to a new report from Packaged Facts.
FDA on nanotechnology: Size matters, but it's not everything ...
The Food and Drug Administration (FDA) will take size and functionality into account when it considers whether a product contains nanomaterials or involves nanotechnology, according to a new draft guidance document.
EC defends flash boosts to sugar quotas
The European Commission has defended its decision to release thousands of tonnes of sugar on to the market after accusations that the move would have a detrimental impact on the yeast industry.
Nestlé and King's College commit to ‘protein-protein’ nutrigenomics project
The Nestlé Research Center (NRC) in Switzerland and King's College London have committed to a six-month research project to, “examine the interactions between genes and food ingredients, and how they can affect human health."
Launches on ethical platform have almost doubled since 2008
The percentage of new foods and drinks launched with an ‘ethical positioning’ has almost doubled since 2008, despite the premium price tag often attached to these products, according to Innova Market Insights.
Germany pledges 'immediate' review after E.coli crisis contained
Germany has indicated it will conduct a review into the effectiveness of its response to the huge outbreak of E.coli as it sought to rebut growing unease that it appeared no nearer confirming the source of the deadly bacteria.
Seaweed enters the food formulation palette
A newly formed trade body is looking to take seaweed beyond Japanese cooking and raise awareness of the marine algae as a food ingredient.
Fish enzymes show potential to boost dairy flavors: Study
Enzymes from salmon and hoki may enhance the flavor profile of dairy products, like specialty cheeses, suggests a study from Canada and New Zealand.