EuropaBio welcomes 'science-based' hearing on GM food
The European biotech industry has welcomed the European parliament's public hearing on the prospects and challenges for European agriculture.
Archives for October 9, 2006
Health boom drives cereal snacks, report
On the back of growing demand for healthier snacking products, cereal snacks are luring consumers away from traditional indulgences such as crisps and confectionery - prompting snack makers to diversify to keep up with the trend.
Wild convention sees profit in healthy ingredients
Food products that provide a measurable health benefit will ensure healthy corporate growth in the future, delegates at Wild's Heidelberg Convention were told.
Gelita protein promises to cut fat in chocolate
A special protein generated through a novel enzymatic process has been developed to partially replace the fat in chocolate.
Essential oils offer natural antioxidant alternatives for meats
Essential oils of sage and rosemary could offer a natural alternative for processed meats, slowing oxidative spoilage as well as imparting flavour and aroma, suggests a new study from Spain.
Mars moves to capitalize on growing market for healthy snacking
Growing consumer demand for healthy snacks has prompted candy giant Mars to launch its newly introduced flavonol-rich chocolate line in individual serving sizes, designed for sale at convenience stores.
AACC recognizes global contributions to grains industry
The American Association of Cereal Chemists (AACC) International recently recognized a number of experts from around the world for their scientific and technical accomplishments that have advanced the field of grain science.
Whole grains definition remains top concern for new WIC guidelines
Coming up with clear definitions for classifying the whole grain content of foods is a top priority for the AACC International Whole Grains Task Force, which will soon submit its comments to the USDA regarding the establishment of new WIC nutritional...
Canola oil gets FDA heart health claim
Canola oil is gaining credence as an ingredient for food products aimed at supporting heart health, as the FDA has approved a qualified health claim on its potential to reduce the risk of coronary heart disease, owing to its unsaturated fat content.