Scientists look to better flavour, mouthfeel from whey-based dairy
The hydrocolloid high-methoxy pectin (HMP) may offer the best potential to enhance the thickness of whey-based lactic beverages.
Archives for December 4, 2006
Irradiated foods highlighted during week of protest
A new report into irradiation finds conflicting and inconsistent regulatory approaches to the use of the technology worldwide, a problem for multinational processors who are using the technique as a food safety measure.
Scientists develop low-level B12 test for beverages
Scientists from Reading Scientific Services have developed a method for quantifying vitamin B12 in beverages at lower levels than previously possible, which will enable manufacturers to give more accurate information on labels.
Weekly Comment
Taking the junk out of junk food
The relationship between child and crisp has long been a sacred one but instead of exploiting this dynamic to shovel unhealthy food into young mouths isn't it about time healthier companies exploited it to push junk food without the junk?
Antioxidant-rich almonds may help in blood sugar control
Almonds may improve the control of blood sugar levels and eliminate 'sugar spikes' after eating, says new research from Canada that may have implications for diabetes and heart health.