News & Analysis on Food & Beverage Development & Technology
Encapsulating oils with alginates may slow the digestion of the lipids in the intestines and help formulate foods with controlled fat release and weight management potential, says a new study from Unilever R&D Colworth.
A low salt substitute from plants could be used to reduce levels of sodium in food products by around 43 per cent, without affecting salty tastes, according to new a new study.
Danone has signed an agreement to acquire YoCream, the leading producer of frozen yogurt in the US, for $103m.
Another six companies have joined the National Salt Reduction Initiative, boosting the New York City-led program intended to cut salt in packaged and restaurant foods across the United States by 25 percent in five years.
Kellogg’s has entered into a seven-year food safety testing agreement with Covance, which has completed construction of its Nutritional and Food Safety Laboratory in Battle Creek, Michigan.
Despite industry reduction efforts, Americans still far exceed recommended limits for intake of added sugars, consuming an average of 475 calories’ worth per day, according to the American Heart Association.
Nestlé is unlikely to acquire Yoplait according to an industry analyst, who predicts that General Mills would be the eventual winner of the yoghurt business.