Soluble cocoa fibre could replace muffin fat
Replacing some of the original fat in muffins with soluble cocoa fibre could help manufacturers boost the health profile of their products, says a new Spanish study.
Archives for August 8, 2010
Multiple benefits claimed for ‘unique’ vacuum-packed foil tray
Lightweighting, extended shelf life and enhanced product presentation are benefits claimed by Nicholl Food Packaging for its “unique” vacuum-packed oven-ready foil tray.
Collaboration to spread electron beam technology down under
The Commonwealth Scientific and Industrial Research Organisation (CSIRO) has joined up with the Fraunhofer Institute and Evonta-Service to improve access to electron beam technology in the Australian food industry.
Bunge launches new device to measure shortening consistency
More accurate and reliable measurement of solid food ingredients’ consistency is claimed for the new Consistometer from Bunge Oils.
New method for bleeding and superchilling cod fillets could cut costs
Fish processors could be set to cut costs, time and packaging thanks to a new technique for bleeding and superchilling cod fillets, said Nofima Mat.
Is cloned food legal? Europe must decide, and fast
Big oops. Meat and milk from the offspring of cloned animals has entered the UK food chain. Cue scary headlines and scared consumers. But the leviathan of EU-lawmaking means no-one actually knows if it’s legal or not. And that’s an even bigger oops.
Chitosan and MAP system could extend fresh pasta shelf life
New research has shown that a combination of modified atmosphere packaging, chitosan and a high barrier packaging system can act in synergic way to control the quality loss of fresh pasta during refrigerated storage in terms of microbial and sensorial...