Pre-treated fiber can improve quality of enriched bread: Study
Enzymatic treatment of fiber could help develop better quality high-fiber breads, finds research.
Archives for January 15, 2014
Finger foods may be best for people with Alzheimer's
Finger foods that are specifically designed for people suffering from Alzheimer's disease could help those suffering with the condition to eat more and improve their nutritional status, say researchers.
Japan’s $10.6bn snack market is an R&D playground: Euromonitor
Japan's ultra-developed snack market could be a hotbed for research and development (R&D) in the sector, says Euromonitor.
Dietary fibres may protect against asthma: Mouse data
A lack of fermentable fibres in people's diet may pave the way for allergic inflammatory reactions such as asthma - and increasing intake of these fibres could help battle asthma, according to new research.
JBS won't move into New Zealand beef processing sector
JBS beef and pork processor has denied reports it will enter the ‘fragmented’ New Zealand beef processing sector.
The Premium Snack Company: Consumers need education on freeze-dried concept
The success of The Premium Snack Company’s freeze-dried veggie snack line depends on consumer understanding of the production process, says its sales and marketing director.
Nestlé’s Asia chief admits errors in India
The head of Nestlé’s business in Asia has admitted the company has made mistakes in the way it has approached the India market by ignoring consumers in the country’s massive middle-class over the last decade.