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News > September 2003

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Profit hike for spice kings

US spice giant McCormick & company posted an improved set of figures for the third quarter boosted by strong sales, acquisitions and better distribution. Sales...

Saucy findings!

Suppliers of whey, dairy proteins, emulsifiers and other ingredients for salad dressings will welcome the findings of a new survey that reveal 95 per cent...

Black tea beats inflammation

Black tea extracts show promise as both topical and orally-active inhibitors of inflammation, according to research from Rutgers university to be presented at the Worldnutra...

US consumer opposes ban on GM foods

Americans' knowledge of genetically modified foods remains low and their opinions about its safety are just as divided as they were two years ago, according...

Men eating fewer trans-fats

Advocates of a cut in trans-fat consumption will find hope this month in the form of a study by researchers at the university of Minnesota...

Is cheese a threat to men?

Men who eat a lot of cheese could be at a higher risk of contracting testicular cancer, Canadian researchers conclude in a new study. Scientists...

Food scientists that fit the bill

Freshly elected officials for the 2003-2004 season at the American Association of Cereal Chemists (AACC) will be inaugurated at the organisation's annual meeting this month....

GM-free dairy labels a clear bonus for consumer and manufacturer

Good news for food manufacturers and ingredients companies involved in the dairy market with findings from a recent study in the US revealing that many...

Tax relief for sugar giant

Jobs will be saved as US sugar giant Imperial Sugar receives incentive from the Louisiana state. The company, that filed for Chapter 11 bankruptcy protection...

Giant ambitions for humble soybean

US scientists have released the first giant vegetable soybean worldwide by the glorious name of Moon Cake. The vegetable giant is the latest in a...

Boundaries blur and competition rises

Innovation courses through the food and drink industry as businesses continue to strive for oneupmanship in an increasingly competitive market. But food and drink industries...

Food scientist favours flavonoids

Adding heart healthy flavonoids to food during processing can improve the taste of some products, despite their bitter profile, claims a US scientist. Increased consumption...

GMP for prebiotics leader

Pioneering Belgian ingredients supplier Orafti Active Food Ingredients is the first, and only, producer of inulin and oligofructose to get the GMP stamp of approval...

Zinfandel takes on cholesterol

More news from this week's national meeting of the American Chemical Society with scientists claiming to have identified a new cholesterol fighter in red wine....

Adding value to whey

As the industry turns to new income sources, dairy companies are fast turning whey into value-added food ingredients for the food, dietary supplements and nutraceutical...

Powerhouse berries

New evidence to support the health benefits of cranberries comes from the US this week as researchers suggest cranberries may reduce brain cell damage associated...

New generation of prion tests

New knowledge on mad cow disease emerges as researchers across the Atlantic claim to have developed a faster test for identifying the disease, possibly even...

Daily aperitif does wonders?

A US scientist has poured cold water on research that suggests moderate alcohol consumption provides a cognitive boost at midlife. Robert Hauser, a university of...

Food science in 3D

Giant three-dimensional moving molecules roving before the eyes could help scientists understand molecular behaviour in a matter of minutes - instead of the more typical...

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