Perceptions of texture are shaped by variations in saliva enzyme: Study
Consumers’ perception of starch texture is shaped by individual variations in the amount and activity of salivary amylase, according to new research from the Monell Center.
Archives for October 13, 2010
FLO raises Fairtrade cocoa premium
A hike in US$50 in the Fairtrade premium per metric tonne (MT) of cocoa should encourage investment in sustainable cocoa initiatives and better farming practices, claims the group behind the standard, which expects ongoing growth in Fairtrade products.
EFSA agrees with JECFA on 10 out of 22 flavouring substances
EFSA has agreed with JECFA that 10 of the latest 22 flavouring substances to undergo re-evaluation pose no safety concern at estimated intake levels, but more info is required to complete assessment on the remaining 12.
Regulatory clarity for nutricosmetics proves elusive
Somewhere, in some time, there exists a land of beauty and promise for nutricosmetics products, where beauty supplements, foods and drinks can frolic, happy in the knowledge of their justifiable claims.The problem is that getting to this promised land...