An oregano and cranberry concoction could be a potent
anti-microbial agent for food processors under constant pressure to
reduce the risk of foodborne diseases in the ever-expanding food
Cheese makers could improve the end product as new DNA tools lead
French scientists to identify that refrigerating raw milk for as
little as 24 hours can cut levels of bacteria responsible for the
development of desirable qualities...
Researchers exploring the flavour thresholds of orange juice have
made strides towards designing more precise flavour profiles for
better quality citrus juices that will ultimately cut costs for
beverage manufacturers and provide...
Ahead of new rules on the labelling of trans fatty acids in the US
due in 2006, biotech group Monsanto has designed low-linolenic
soybeans that can make a soybean oil for food firms looking to
eliminate trans fats in food formulations.
Food makers sourcing soy ingredients from Brazil will be interested
to see that the country will not issue another decree to
temporarily lift the ban on the planting and sale of genetically
modified soybeans for the upcoming season.
The FDA has confirmed the Joint Expert Committee on Food Additives'
(JEFCA) ruling in June that free lutein and zeaxanthin are safe for
human consumption - a move welcomed by Kemin Foods which produces
the ingredient FloraGlo...
The US government science agency has made available a new tool to
help food scientists undergoing research into the burgeoning field
of phytonutrients, used increasingly by food makers looking to grab
a share of the growing health...
Huge swathes of products in the US have been deemed inappropriate
for consumers seeking to lose weight. But the processed cheese
brand The Laughing Cow, has benefited from one fad, with US sales
rising by more than 250 per cent after...