Seaweed bead to offer novel encapsulation potential
Furcellaran, a co-polymer of beta and kappa-carrageenan extracted from red algae, has been identified as a novel new encapsulation material, researchers from Estonia report.
Archives for April 5, 2007
Marigot mineral complex improves gluten-free bread texture
Irish mineral specialist Marigot's Aquamin complex appears to have benefits beyond enhancing the mineral content of certain specialist bakery products: it has also been seen to improve the texture of gluten-free bread.
Almonds must be pasteurized, say new USDA rules
All almonds originating from California will have to comply with strict new pasteurization regulations, implemented last week by the US Department of Agriculture (USDA) in response to recent salmonella outbreaks.
General Mills seeks partners in innovation
Packaged food giant General Mills is looking to partner with small firms or inventors to bring new products and technologies to its business.
FSA airs draft opinion on Unilever GM ice-cream protein
Low fat ice-creams made using a GM yeast to form of small ice crystals moved closer to set to be approved for the European market, as the FSA published its draft opinion on Unilever technology under novel foods regulation.