Collagen to boost rosemary's antioxidant activity in meat?
Impregnating collagen fibre with rosemary extracts could boost the antioxidant activity of the extract, and has significant potential for processed meats, say Polish scientists.
Archives for December 11, 2006
Weekly Comment
Trans Fats: A Farewell to Harm
There's no way but out for heart-damaging trans fatty acids, and procrastinators in the food industry will achieve nothing by delaying reformulation other than lagging behind in the game as the rest of the world waves goodbye.
Shedding light on dark chocolate
The US based Chocolate Manufacturers Association (CMA) has released a guide to cacao content labels in order to demystify confused chocolate consumers.
EFSA calls for data on food colours
Europe's food safety authority has called for data on food colours as part of a systematic re-evaluation of all authorised food additives in the EU.
WHO report calls for global restriction on food ads to kids
Broad restrictions need to be implemented on the marketing of foods and beverages to children, as the majority of these are high in salt, fat and sugar, according to a report by the World Health Organization (WHO).
AB launches 'texture improving' enzyme ingredient
AB Enzymes has launched what it describes as a 'novel breakthrough' in enzymatic bioemulsifying for bakery applications.
Western diet pattern linked to colorectal cancer risk
The high calorie, low fibre dietary pattern associated with the Western diet are associated with an increased risk of colorectal cancer, says new research from France.