EU novel foods consultation nears deadline
An online consultation on the revision of novel food regulations, designed to take into account changes to the status of GM food in the EU, is nearing completion.
Archives for July 10, 2006
Soluble fibre could boost cheese making
Adding soluble fibres, guar gum and pectin, to skimmed milk could speed up the coagulation time, improving cost efficiency, and impart nutritional benefits, say Irish researchers.
Sudan still being detected in food supply
Illegal Sudan dyes in spices and other food products continue to be detected despite numerous clampdowns, according to the European Commission.
Protient promotes goat protein for energy and satiety
Protient is launching a goat milk protein concentrate for the sports nutrition and weight loss industries, following demand from formulators for rapidly absorbed, less allergenic protein.
Kellogg seeking acquisitions in Asia
Kellogg, the world's biggest breakfast cereal maker, is in talks to buy a Chinese food company as part of its plans to boost sales in Asia, according to a report.
Fruit genetics set to create new natural flavours
A vast bank of fruit genes identified by researchers in New Zealand is set to give rise to new nature-identical flavours for use by food makers.
Europe to harmonise erythritol food additive regs
Member states now have 18 months to approve erythritol as a food additive, after the approval process was finalised by the EC Council of Health Ministers last month.