Today on FoodNavigator-USA.com   Science boosts asparaginase efficacy for acrylamide cuts Researchers develop high protein wild rice Working together will boost soybean future, ASA says Krispy Kreme adopts zero trans fat label Enzymotec achieves GRAS for PS in foods

Related Industry News   New cranberry breed could offer more antioxidants US meat processor recycles waste into biogas Fingerprints could help stop fake food News briefs: Barry Callebaut, Cadbury and Rocky Moutain

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Daily  Wednesday January 09, 2008		Forward to a colleague

	Access Full Stories Science boosts asparaginase efficacy for acrylamide cuts Using the asparaginase enzyme to treat French fries could reduce the formation of acrylamide by 60 per cent, a joint Chilean-Danish study has reported... Read Researchers develop high protein wild rice American scientists have reported the development of a variety of hybrid rice with improved cooking quality and double the protein content of normal rice... Read Working together will boost soybean future, ASA says The majority of soybean producers have said collaboration with legislators is underscoring the future of the industry, according to a survey... Read Krispy Kreme adopts zero trans fat label The US branch of Krispy Kreme has finally decided to remove trans fat from its products, following similar moves by the company's divisions in the UK and Australia last year... Read Enzymotec achieves GRAS for PS in foods Israeli firm Enzymotec has received GRAS status for its PS cognitive health ingredient, opening up the US functional food and beverage market for the product... Read
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	Related Industry News New cranberry breed could offer more antioxidants A new variety of cranberry with a higher level of antioxidants and more powerful antibacterial properties could soon be cultivated commercially, according to the US Department of Agriculture (USDA)... Read US meat processor recycles waste into biogas A US-based meat processor is the latest player in the food industry to start recycling waste into biogas, in order to reduce fossil fuels use and improve waste management... Read Fingerprints could help stop fake food Researchers at the University of the Basque Country are working on a way to develop a "fingerprint" using polyphenol groups to help cut adulteration in foodstuffs... Read News briefs: Barry Callebaut, Cadbury and Rocky Moutain Swiss-based Barry Callebaut hopes to profit from China, Cadbury denies selling its Australian beverage arm, and Rocky Mountain focuses on franchises after poor Q3 sales... Read Weekly comment Back to tap: bottled water's enviro-woes It looks set to be a vintage year ahead for Chateau Eau De Source Public - or as it is more humbly known, tap water - as consumers find themselves encouraged to shun the mineral variety of the product to reduce packaging waste. Read Previous Headlines FMC expands cellulose production amid growing demand FMC BioPolymer, an operating unit of chemical company FMC Corporation, will expand microcrystalline cellulose (MCC) production to meet growing demands from the food industry, particularly for low fat products... Read Drinks companies told to limit soft drink advertising The Center for Science in the Public Interest (CSPI) has spearheaded a group of organisations across 20 countries calling on Coca-Cola and PepsiCo to limit soft drink marketing to help fight obesity... Read Scientists examine health in honey The health benefits of honey are the focus of discussions taking place today at an international symposium bringing together scientists to examine the potential of the natural sweetener... Read High-fibre banana powder offers health and wellness options A fibre-rich powder from banana powder could boost the fibre content and nutritional content of food, report researchers from Mexico and Venezuela... Read Legumes linked to lower diabetes risk An increased intake of legumes like peanuts and soybeans could reduce the risk of developing type-2 diabetes by over 40 per cent, suggests a new study... Read Product Information - brochures, Web centers Put Your Brand in the Sweet Spot - Product Presentation Agribusiness Seminar at Harvard Business School --- January 13 to 16, 2008 - Seminar Info Product Innovation Alerts - Free of Charge Indicate your research interests and receive alerts on relevant products and market innovations Carbohydrates and fibres (sugar, starches) Cereals and bakery preparations Chocolate and confectionery ingredients Cultures, enzymes, yeast Dairy-based ingredients Emulsifiers, stabilisers, hydrocolloids Fats & oils Flavours and colours Food safety and labelling Fruit, vegetable, nut ingredients Health and nutritional ingredients Meat, fish and savoury ingredients Preservatives and acidulants Proteins, non-dairy Sweeteners (intense, bulk, polyols)

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