Ready-to-eat meat products low in carcinogens: Study
Consumption of most ready-to-eat meat products contributes very little to HCA intake but cooking conditions and ingredients are influential, suggests new US study.
Archives for March 24, 2011
New trans-free bakery shortenings to cut saturated fat
Loders Croklaan has introduced two new shortenings to its SansTrans range to replace trans fat in bakery products, while also reducing saturated fat content and cost in use, the company claims.
High commodity costs boost alternative ingredients
Ingredient suppliers that can provide lower cost alternatives to increasingly pricey commodities could benefit from higher prices, according to a fiber ingredient supplier.
Saturated fat and heart disease risk: Expert panel perspective
Whole food guidelines should be used to explain the role of saturated fat in heart disease risk, says a global expert panel assessing the evidence linking saturated fat with cardiovascular disease.
Judge refuses to dismiss claims against Kellogg in tainted cracker case
A federal judge in the US has, in the main, refused to dismiss a proposed suit alleging that Kellogg did not adhere to consumer protection laws and contravened an implied warranty by selling salmonella-tainted peanut butter crackers.