Lower cooking temperatures combat acrylamide, more evidence
New research from the US backs growing evidence that food makers wanting to slice acrylamide from their fried food products should opt for lower cooking temperatures.
Archives for June 8, 2005
NBTY buys Canadian supplement brand SISU
Fresh from its acquisition of Solgar, the US' biggest supplement maker NBTY said today that it has also bought the Canadian supplement maker and distributor SISU, writes Dominique Patton.