Ethanol leftover could be used in bread, claims US researcher
Leftover materials from ethanol could be used to make more nutritional flat breads such as naan and chapathi, according to a US based research project.
Archives for January 8, 2010
Rye has lower acrylamide risk than previously thought: Study
Rye’s reputation as a cereal particularly at risk of acrylamide formation could be unfounded, according to a new study published in the Journal of Agricultural and Food Chemistry.
Reformulated whey protein is effective egg replacer, says Arla
An improved formulation on an egg replacement whey protein based ingredient can enable a saving of up to 30 per cent on liquid egg costs for sponge cake manufacturers, claims Arla Food Ingredients.
Guillin bids to buy Sharp Interpack
Groupe Guillin has tabled a 100 per cent takeover bid for UK plastic packaging company Sharp Interpack.
New cartoner offers productivity gains and cost savings
Greater packaging flexibility, faster changeovers, cost savings and major productivity gains are claims made for a new cartoner by manufacturer Oystar Jones.
Research reveals support for carbon labels on food products
New research indicates that around three quarters of UK consumers would welcome carbon footprint labels on food products.
Oats may boost nutritional profile of gluten-free diets
Adding oats to a gluten-free diet may enhance the nutritional values of the diets, particularly for vitamins and minerals, as well as increasing antioxidant levels, say two studies from Scandinavia.