Grape fibre could boost shelf life of meat products
Antioxidant and fibre-rich waste from wine making could offer a cheap and healthy alternative to synthetic antioxidants to prolong the shelf life of meat products, suggests a study from Spain.
Archives for August 16, 2006
US dairy ingredients still behind, report
In contrast to their counterparts in Europe and Japan, US dairy ingredient manufacturers are choosing dietary supplements over functional foods as vehicles for bringing nutraceuticals to consumers, according to a recent Landell Mills Consulting report.
Yeast extract product claimed to replace MSG
DSM Food Specialties claims that its Maxarome Select product - a natural high 5' nucleotide yeast extract - can effectively replace monosodium glutamate (MSG) in crisps without any loss of flavour or taste.
Novel ingredient approval sought for baobab extract
The UK's FSA has called for comments on PhytoTrade Africa's application to use baobab fruit pulp as an ingredient in smoothies and cereal bars.