Curry spice may blunt acrylamide’s harm: Study
Curcumin, the natural pigment that gives the spice turmeric its yellow colour, may reduce the potential detrimental effects of acrylamide, says a new study from China.
Archives for November 17, 2008
Calls for stevia certification
As the stevia circus rumbles on, the need for certification to ensure quality and clarity has been highlighted by a company which develops analytical tools for ingredients reference standards.
Gum arabic caloric value lowered
The caloric value of gum arabic has been reduced in the US allowing companies to lower the calorie count on their labels.
Tackling obesity is no fair-weather game
The long shadow cast by obesity over public health means that encouraging healthier eating should be high on the agenda of every food firm, come financial rain or shine.
Ice cream collaboration targets Asia
Comax Flavors has entered an agreement with Food Specialties combining their expertise in flavor and ice cream ingredients to create new products with a particular focus on the growing Asian market.