Acrylamide formation higher in dry fat-rich foods: Study
Dry food containing low amounts of carbohydrates are at risk of increased acrylamide levels, says a new study sponsored by the European Science Foundation.
Archives for January 28, 2010
Cost saving gum arabic replacer strong on texture, says TIC Gums
A modification to a fast drying shell coating system for sugar and sugar alcohol syrups used in confectionery coating and hard panning boosts the sensory appeal of the final product, saves on processing costs and time and can replace gum arabic, says TIC...
Study highlights increased sugary drink consumption
A new study measuring changes in beverage consumption trends in the US concludes that public health measures are needed to address increases in sugar-sweetened beverages, alcohol and juices, and patchy switches to reduced fat milk.
Sugar vs HFCS: What's in a name?
A consumer group has accused the Sugar Association of playing “confusing word games” in pursuit of a narrow commercial agenda.
Americans fall out of love with imported beer
Americans are drinking less imported beer in the recession but Mintel research suggests that blame cannot be leveled at the economy alone.