Fermented wheat flour may be safe for celiac patients, suggests study
Baked goods made from wheat flour fermented with certain micro-organisms may be tolerated by celiac disease patients, according to new research.
Archives for January 20, 2011
Canadians split on reliability of health claims
Only about half of Canadians trust health claims on food packaging – although some claims are more trusted than others, according to a new survey from Ipsos Reid on behalf of Global National.
Novamont forms US subsidiary, eyes major expansion
Novamont announced it has launched a new bioplastics company in the US as part of its strategy to expand in North America.
Almonds' technical role tapped by more food makers, R&D expert
Advances in almond processing are reducing costs and opening up new uses for ground and liquefied nuts to perform technical roles in recipes, with innovative mid-sized companies taking the lead.
Special Edition: Food in the Future
Fly by night or flying off shelves? The future for wacky foods
Wacky food products are nothing new - take Heinz’ launch in 2000 of green tomato ketchup - but the recent development of flavour-changing chewing gum still leaves the question: which trends will stick?
Demand for convenience driving microwavable foods market: Report
Growing demand for convenience has driven innovation in the microwavable foods category, particularly in the United States, according to a new report from Global Industry Analysts (GIA).
Study questions front-of-pack claims for kids’ foods
Many foods with front-of-pack label claims positioning them as ‘better for you’ choices for children compare poorly to dietary recommendations, according to a new study from the Prevention Institute.