Pea flour could create tasty low-GI foods: Study
Whole yellow pea flour could be used to create low-GI foods with similar sensory characteristics to whole wheat flour, according to a new study from the Journal of Food Science.
Archives for November 10, 2009
Kraft’s bid is ‘contemptuous’, says analyst
Even if Kraft intends to increase its bid for Cadbury, its latest offer has probably managed to upset both the board and shareholders, says Andrew Wood, senior research analyst at Sanford C. Bernstein.
Maple Leaf dismisses hygiene breaches at Listeria plant
The discovery of mould, meat debris and slime in the Maple Leaf plant at the centre of the 2008 Listeria outbreak just weeks after it re-opened did not pose food safety concerns, the company said.
SunOpta reports Q3 loss; continues debt reduction
Canadian natural and organics group SunOpta has reported a loss of $4.7m in the third quarter of 2009, much of it linked to professional and banking fees, but it has continued its debt reduction strategy.