Science supports modified starch as fat replacer and creaminess enhancer
A potato starch-derived ingredient may enhance the creaminess of low-fat yoghurt to that of its full fat equivalent, according to new research.
Archives for December 8, 2008
Survey finds sodium levels largely unchanged
The food industry has again come under fire for the amount of salt used in products as a survey found that levels had stayed ‘essentially the same’ over the last three years.
Coping with health claim hurt
One of the most fiercely debated and amended pieces of European Union food law history is playing out before our eyes, and its effects are beginning to be felt.
Versatility of Hispanic cheeses could boost market
Hispanic cheeses are offering new market opportunities for processors and food manufacturers in the US due to their wide variety of functions and flavors, according to Dairy Management Inc (DMI).
Nutrition potential of breadfruit explored
Canadian researchers are exploring the benefits of breadfruit which they claim can offer an alternative to wheat flour, help create new food products in the US and improve food security.