Mushroom β-glucan could be high-fibre wheat substitute, study
A wheat substitute derived from mushrooms containing β-glucans could be used to produce healthier cakes with quality attributes similar to those of the control, finds a new study.
Archives for April 11, 2011
Studying genes may lead to higher yield, sustainable oil palms
A new research project aims to optimise the production and quality of oil palm, helping to produce more sustainable crops, by using molecular genetics to boost crop breeding.
Thermo Fisher's new check weigher claims highest level of accuracy
The new check weigher designed for food applications from Thermo Fisher Scientific is claimed to achieve “the highest level of accuracy and reliability in a check weighing system.”
Cocoa sector hails resolution and end of EU ban on Ivorian trade
The food industry and cocoa traders have welcomed the EU decision to lift sanctions on the Ivory Coast ports and other Ivorian entities following an end to the crisis in the cocoa growing country.
Study reveals the ‘health halo’ of organic foods
Consumers may consider organic cookies, yogurt and potato chips to be tastier, healthier and lower in calories because they carry an organic label, according to a new study conducted by researchers at Cornell.