Flavour savings for cracker makers
UK firm TasteTech claims its encapsulation technology could facilitate flavour combinations in savoury biscuits and fast bake crackers.
Archives for February 4, 2005
National Starch explains Food Innovation
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?
Cow genes decide cheese type and quality
A Canadian scientist is claiming that he has identified which cows genes help to determine the quality and type of cheese.
Imperial Sugar forecasts difficult year
Imperial Sugar yesterday (Thursday) announced a higher first-quarter profit, but predicted that operating income would fall significantly in 2005 as the sugar industry remains challenging, reports Philippa Nuttall.
Scientists unlock harmful mechanism of trans fats
Scientists have identified a molecular mechanism in the liver that explains how consuming foods rich in saturated fats and trans-fatty acids can send blood levels of cholesterol and triglycerides soaring.
ERS sees challenges in processed food market
Global processed food sales are today worth $3.2 trillion, but according to a report published this month by the Economic Research Service, this trade has been stalling since the 1990s forcing food manufacturers to look at new ways of operating.
Furan formation in food: improved understanding
Shedding light on how the carcinogen furan forms in foods, scientists have opened up possible solutions to tackle this potential problem for the food industry.