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Seaweed calcium ingredient tests well in dairy, says GTC
12-Sep-2008 - Independent sensory testing on the mineral ingredient Aquamin has found that it can boost the calcium content of dairy products by up to 40 percent with no negative impact on taste or texture, says GTC Nutrition.
Maja Foods bring natural butter flavours to Europe
12-Sep-2008 - Maja Foods is introducing a range of natural butter flavours in Europe that are produced using fermentation technology, as it aims to cater to natural flavour needs and the challenges posed by new regulations.
DSM claims higher heat, bigger yield cheese advance
12-Sep-2008 - The manufacturer of a new peptide-based processing aid for cheese production claims its product can provide improved yields for dairy groups without compromising product texture or quality.
USDA funds soybean oils designed to replace trans fats
11-Sep-2008 - Asoyia has been awarded a $300,000 grant from the United States Department of Agriculture (USDA) to market its low linolenic soybean oils which offer an alternative to trans fats.
New method of tackling listeria in ready-to-eat foods
09-Sep-2008 - A new study has found the combination of natural antimicrobials with in-package pasteurization of ready-to-eat (RTE) turkey bologna is effective in reducing the L. monocytogenes pathogen and preventing outgrowth during refrigerated storage.
Study identifies best colourants from blueberries
09-Sep-2008 - The blueberry pigment cyanidin glucoside may be the best option for food scientists to colour products, according to a new study from Slovenia.
Frutarom eyes natural raspberry flavor boost
08-Sep-2008 - A new development in natural raspberry flavors can match a number of the fruit’s unique taste characteristics amidst growing demands for the product in food and drinks, says its manufacturer.
Yeast fermentation helps cut acrylamide in bakery: study
08-Sep-2008 - Fermenting wheat flour with yeast helps reduce the levels of a precursor to acrylamide by almost 90 per cent, suggests a new study from Denmark.
Sedge extracts may be natural additives for food
04-Sep-2008 - Extracts from sedge plants (Carex distachya) are rich in antioxidants and could offer industry an alternative to synthetic additives, says new research from Italy.
Research associations CCFRA and BRI merge to improve efficiencies
04-Sep-2008 - Two food and drink research centres, CCFRA and BRI, have merged to strengthen their resources and help companies in the industry innovate and ensure the safety and quality of their products.
Create Flavours favours nut-free nut flavours
03-Sep-2008 - Budding UK-based flavour house, Create Flavours, has debuted a range of natural, nut-free flavours that include the notoriously difficult peanut and hazelnut.
New tagging system could enhance supply chain monitoring
03-Sep-2008 - StePac, part of DS Smith Plastics, has developed a web-based real time cold chain management system to monitor produce freshness and quality as it travels throughout the supply chain.
Honey replaces additives in French salad dressing: study
02-Sep-2008 - Antioxidant-rich honey may protect against spoilage in salad dressings, and naturally sweeten the condiment, according to new research from Chicago.
Wild brings bake-stable fruit fillings to Europe
02-Sep-2008 - Wild is introducing a range of bake-stable fruit fillings in Europe, as the trend for fruit-filled snack bars that started in Australia catches on in more countries.
New films let produce ‘breathe’, extend shelf life, says Innovia
28-Aug-2008 - A new range of ‘breathable’ films can extend the shelf life of fresh produce by allowing the migration of gases through the packaging, according to its developer, UK-based Innovia Films.
Rose extracts may help canned strawberries stay red for longer
27-Aug-2008 - An extract from rose petals may promote the retention of pigments in canned strawberries, even after processing, says new research.
Mushroom extract demonstrates immunity benefits
25-Aug-2008 - Japanese researchers in conjunction with the Yale School of Medicine have found the mushroom extract, AHCC, can strengthen the immune system and fight the onset of cancer among over-50s.
Vanilla research demonstrates breeding potential
25-Aug-2008 - A study into the origin of Tahitian vanilla has provided insight into opportunities for breeding new commercial varieties of the popular spice, claim scientists.
New film could inhibit bacterial growth on conveyor belts
20-Aug-2008 - A film coated with nanoparticles of silver and calcium phosphate could be used in food processing plants and packaging to inhibit pathogen growth, claim Swiss chemical engineers.
New cooker can brown meat products on all sides, says Double D
19-Aug-2008 - Scottish manufacturer Double D Food Engineering has developed a customised Browning Unit to brown meat and vegetable products on all sides without the need for coatings and additives.
US beef industry backing research to tackle bug
19-Aug-2008 - Despite recent recalls, the US beef industry is investing in research and new technologies to ensure beef safety and prevent E. coli contamination, claim industry representatives.
Oil combo to facilitate trans-fat free margarine: study
18-Aug-2008 - A blend of canola oil, palm stearin, and palm kernel oil can produce margarine free of trans-fats and desirable textural properties, says new research from the US.
Laser combo improves safety and quality for fresh-cut processors, says firm
18-Aug-2008 - A new combination of lasers with colour cameras can achieve superior product quality and food safety, claims Key Technology.
Wild's increased aseptic ability enables preservative-free drinks
14-Aug-2008 - Wild has increased its volume capacity for aseptic cold filling for its beverage flavour systems, saying that it can now meet customer requirements for preservative-free mixes even in peak season.
Survey supports raspberry’s rise as ingredient
13-Aug-2008 - Smoothies, desserts, and yoghurts are benefiting from growing consumer awareness of health benefits of raspberries in North America, according to a new consumer survey.
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