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The FDA wants more data on what ECJ is, how it is made, and why it is different from regular sugar

SPECIAL FEATURE: What exactly is evaporated cane juice?

By Elaine WATSON

It’s been gracing food labels for years, but more recently, it’s also prompted a tsunami of civil litigation against firms from Chobani to Trader Joe’s. So what exactly is ‘evaporated cane juice’ (ECJ), and does the name accurately reflect what it actually...

“A lot of enzymes are GM—in fact the most productive are GM. We don’t even have legislation around natural as it stands. Whether GMOs will be part of that legislation remains to be seen, but nature doesn’t like a vacuum,

Insights from Baking Tech 2014

Baking industry needs to better communicate GM enzyme benefits: DuPont

By Maggie Hennessy

Moving enzyme production largely into factories using genetically modification has resulted in better functioning enzymes, yet the bakery industry has been a poor communicator on both the ubiquity and benefits of GM enzymes, said one baking enzyme expert.

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