Extrusion conditions key to sensory profiles of legume based snacks: Study
Varying the extrusion conditions of snacks made with lentil flour may help to create more acceptable sensory attributes in new product development, according to a new study.
Archives for January 6, 2011
Kraft likely to have robust defence in India tax probe, says legal expert
Kraft is likely to have a robust defence in relation to the reported investigation into any tax bill it might be liable for following its takeover of Cadbury in February 2010, claims a UK tax law analyst.
Food allergies may cause more ER visits than previously thought
Food allergies send many more Americans to emergency rooms each year than previously thought, according to new research published in the Journal of Allergy and Clinical Immunology.
Dietary Guidelines likely to boost whole grain consumption: Report
The release of the new Dietary Guidelines for Americans is among several factors likely to boost sales of whole grain and added-fiber products, according to a new report from Global Industry Analysts (GIA).
GLG gets patent approval for separation methods
The Chinese State Intellectual Property Bureau has accepted stevia supplier GLG Life Tech’s patent applications covering separation methodologies for three different steviol glycosides, the company has said.
Senomyx and Cadbury develop new flavour ingredients for gum
Flavour development company Senomyx has forged a partnership with confectionery manufacturer Cadbury Adams USA, a Kraft Foods division, to develop and commercialise new flavor modulators for gum and medicated confectionery products.
US Pharmacopeia seeks comments on latest FCC standards
US Pharmacopeia (USP) has said it is seeking comments on its latest standards for inclusion in the Food Chemicals Codex (FCC), including a new method for determining the bio-based content of natural ingredients.