Brain Twist launches cereal in a can
Breakfast in a can is what New York based Brain Twist has this month begun offering its customers, according to Beverage World.
Archives for February 7, 2005
China restarts EU honey exports
Honey producers in China began exporting to the EU for the first time in nearly three years last week after the authorities in Brussels lifted a ban imposed amid safety concerns.
Food manufacturers need to focus and innovate
Food manufacturers need focused, attractively branded portfolios and the ability to offset cost pressures through cost savings and margin improvement if they are to succeed, according to a report published last week.
WILD rolls out fruit sweetener
German ingredients firm WILD launches a new fruit sweetener range to meet growing demand for 100 per cent natural food labels.
Milk, fruit and veg may help reduce disability risk
High consumption of dairy products and fruits and vegetables may lower the risk of disability, especially among black women, report US researchers.
CP Kelco and Noviant become one
CP Kelco and Noviant, part of JM Huber, announced today (Monday) that the companies will henceforth operate as one business under the CP Kelco name.
Taste gene research opens up opportunities for kids NPD
Variation in taste genes could open up new opportunities for the food industry, as well as parents, to devise better strategies to enhance fruit and vegetable acceptance in children who are sensitive to bitter taste, claim researchers.
Milk protein mutations for better quality cheese
US scientist reveals role specific milk protein genes play in cheese yield, composition and quality, confirming recent findings from researchers in New Zealand.
Food industry to benefit from taste gene research
Variation in taste genes could open up new opportunities for the food industry, as well as parents, to devise better strategies to enhance fruit and vegetable acceptance in children who are sensitive to bitter taste, claim researchers.
US investigates science behind tender meat
Ongoing pressure from consumers for quality meat ingredients drives food technologists in the US to investigate biochemical mechanisms for tender meat.