New gum system promises further dairy innovation
A new natural gum system designed to achieve a thick, creamy taste and appearance could help dairy food makers avoid commodification.
Archives for October 13, 2005
Palsgaard launches lecithin replacer for chocolate
As supply and demand issues for non-GM lecithin propel ingredients manufacturers to push alternatives onto the market, Danish emulsifier firm Palsgaard launches citric acid ester as a lecithin replacer.
Promised WTO breakthrough fails to materialize
The week started with the US making a firm commitment to cut domestic farm subsidies but ended in disappointment at the WTO. Politics as normal, or is an agreement doomed?
Trans-fat crusader sharpens focus for next battle
The Californian attorney who sued both Kraft and McDonald's over trans-fats tells FoodNavigator-USA.com how he forced the issue onto the front pages, and what his next plan of action is.
Beta-carotene linked to lower deaths among elderly
Intake of beta-carotene from foods is inversely associated with lower mortality, including death from heart disease and cancer, in the elderly, shows a new study across different European populations.
Gluten-free the key to boost craft bakery sales?
The production of gluten-free products could be the way for craft bakeries to increase sales, which are suffering in the face of lower priced mass-produced goods from industrial bakeries, according to German company Hanneforth Food For You.
Danisco targets bread makers with two new enzyme launches
Five years in development, Danisco looks for strong gains from two new enzymes, a lipase to enhance flour performance and an amylase to extend the shelf-life of bread, targeted at bread makers.