Innovation is the watchword in National Starch's rebranded image
but what does this really mean and what does the company hope to
achieve from its makeover, asks Philippa Nuttall?
Evidence continues to mount suggesting the benefits of moderate
drinking to overall health with a new study on over 4,000 older
women finding a daily drink could sharpen the mind.
Peanuts are in the news again as being healthy - despite their
high-fat levels - as researchers suggest that they may be as rich
in antioxidants as many fruits.
Meeting the challenge of organoleptic changes when fat is removed
from low fat formulations, Chr Hansen launches a new culture to
improve texture in sour cream and buttermilk, writes Lindsey
Partos.
New fundamental research could open up opportunities for flavorists
trying to harness plant pathways to produce essential oils used as
flavor additives.
A vaccine that prevents liver abscesses in cattle could help
restore consumer confidence and save processors and packagers
millions, according to researchers in the US.
The Agricultural Research Service (ARS) is trying to focus
attention away from the winter storms and towards the summer by
highlighting two new peach varieties it has developed.
New techniques to minimise the risk of the harmful food pathogen E.
coli in the food chain sees the launch of rapid detection system
that could speed up identification and reduce costs for the meat
industry.
Scientists from the Agricultural Research Service (ARS) announced a
year ago they had completed the first draft on the honeybee genome;
they are now using these findings to uncover new ways to keep
honeybees healthy.
Enjoyment of food may well be linked to distraction, conclude
researchers investigating the act of tasting food through recent
theories of pleasure and pain.
Colour does not appear to dictate lycopene content as green, purple
and red tomato ketchups boast similar levels of health promoting
antioxidant lycopene, claim researchers, who also identified dark
red ketchup as boasting the strongest...
Stopping the distribution of contaminated foods from the farm to
the fork is a ceaseless challenge for the food industry that relies
heavily on technology to identify any anomalies.
Food scientists continue the challenge to come up with food
ingredients suitable for consumers unable to eat wheat, rye or
barley-based foods because of a reaction to the gluten protein
found in these grains.
