UK Government questions oxo-bio’s eco-claims
UK Government-funded research has challenged the environmental credentials of oxo-biodegradable plastics and said the materials are suitable for neither conventional recycling nor composting.
Archives for March 15, 2010
Lactic bacteria breakthrough may reduce bread additive use
Researchers in Finland have discovered lactic bacteria that naturally produce hydrocolloids in wheat bread using sourdough, and could be used to make additive-free products that meet taste and texture requirements.
SPECIAL EDITION: DECONTAMINATION
Active and intelligent packaging regs - evolution and innovation
New active and intelligent packaging rules and guidelines introduced last year across Europe should bring much-needed clarity to the sector and pave the way for innovation, said one expert as he set out how the system could work in practice.
Pectin-rich ingredients show fat replacing potential
Using pectin as a fat replacer may produce baked goods with 30 per cent less shortening, while producing a more tender texture, says new research.
The HVP recall: Damage control déjà vu
Not again! It emerged last week that Basic Food Flavors, the company behind the ongoing HVP recall, knew its products were tainted with salmonella but carried on shipping them anyway. Déjà vu anyone?