Wild makes fruit flavours last longer in cookies
Wild has developed a new line of flavours for baked goods that are said to be more stable than is usual and have a more intense fruity flavour and aroma.
Archives for May 19, 2009
Low-grade apples may give high-grade pectin for industry
Pectin extracted from low-grade ‘Golden Delicious’ apples may offer an interesting alternative for jams and confectionery, suggests new research from Mexico.
Canadian Wheat Board resists GM wheat collaboration
The Canadian Wheat Board (CWB) has said that it will not support genetically modified wheat – at least until certain conditions are met.
Company claims consumers duped by trans fat labeling loophole
Consumers who choose foods labeled ‘zero trans fats’ could still surpass their recommended daily limit due to FDA rules that allow up to 0.49g of trans fat per serving to be rounded to zero, says spread company Smart Balance.