Monoglyceride crystals could boost low fat emulsion formulation
Formulation of emulsions using monoglyceride structures could aid flavor release in emulsions that contain lower levels of fat, suggest researchers.
Archives for May 6, 2012
Californian GMO labeling: What would it mean for food companies?
The Californian ‘Right to Know’ campaign in support of labeling foods and ingredients produced using genetic engineering looks set for inclusion in the state’s November ballot, after it attracted nearly a million signatures. If enacted, what would the...
US ice cream and frozen dessert market tops $25bn
Sales of ice cream and frozen desserts in the United States were worth $25.1bn last year, according to a new report from Packaged Facts – representing a 2.4% rise over 2010, following two years of flat sales.
Researchers explore links between overeating and pleasure
Eating for pleasure may stimulate the brain’s reward centers and lead to overeating in a way that eating to satisfy hunger does not, according to findings from a small study published in The Endocrine Society's Journal of Clinical Endocrinology & Metabolism.
CSM puts bakery supplies arm on the block to reposition as bio-ingredients firm
Ingredients supplier CSM has announced plans to sell its bakery supplies businesses and reposition itself as a bio-based ingredients company.
USDA aims to boost global cocoa production with extended World Cocoa Foundation deal
The United States Department of Agriculture (USDA) has expanded its partnership with the World Cocoa Foundation (WCF) in a bid to boost cocoa production in developing countries and improve livelihoods for cocoa farmers.