Salt reductions more challenging in low-fat formulations
Reducing the salt content of low-fat cheese has a greater impact on the flavour than similar reductions from high fat cheese, suggests new research from France.
Archives for April 19, 2009
Talking organics to the occasional buyer
FoodNavigator talks to Peter Melchett, policy director at the Soil Association, about communication efforts to help more consumers understand and engage in organics, and the all-important issue of climate change.
Vegetable juice may aid weight loss: Study
One glass of a reduced salt vegetable juice a day may help overweight people with metabolic syndrome lose more weight, according to a new study.
New report calls for stronger local-level food safety systems
Holes need to be plugged in local and state-level food safety programs in order to effectively protect the public from foodborne illness, says a new report prepared with input from regional health officials.
Recession raises direct-to-vat cottage cheese culture sales
Chr. Hansen has said that sales of its direct-to-vat cottage cheese cultures have been boosted by the global recession, as manufacturers seek ways to raise productivity.
Who’s hoodwinked by a healthy halo?
What does health taste like? As a kid, I was encouraged to hold my nose and swallow down broad beans and cod-liver oil. If they tasted bad, it was only ‘cos they were good for me.