Study unlocks optimal conditions for enzymatic acrylamide reduction
Intermediate levels of the enzyme asparaginase, and low temperatures, may be the ideal conditions for low acrylamide formation in biscuits, suggests a new study.
Archives for November 15, 2010
Rexam defends green credentials of beverage can
Talking from the Brau Beviale trade fair in Nuremberg, Germany, Rexam executive John Revess outlined the lobbying and marketing work needed to improve the environmental image of the beverage can.
Novel yeast acrylamide killer trialled by top EU firms
Canadian-based Functional Technologies claims there is “substantial interest” amongst EU food and food ingredient companies trialling its novel yeast to reduce acrylamide levels.
Teen salt reduction could prevent adult heart disease
Reducing salt in teenagers’ diets could significantly reduce their risk of cardiovascular disease in adulthood, according to research presented at the American Heart Association’s Scientific Sessions this weekend.
Beverage market to return to 2008 levels in two years - Krones
Leading beverage filling and packaging technology company Krones reported a number of drink makers signing on the dotted line at German trade show Brau Beviale last week, and we caught up with executive chairman of the board, Volker Kroneseder, to get...