With an oat protein acquisition and mycoprotein partnership already under its belt, Naturex is now working on a new “high-end, functional” protein made from its leftover plant-based biomass to be launched next year. Its three-pronged strategy for growth...
A mechanism found to explain why aspartame prevents weight loss in humans is "not plausible" according to the International Sweeteners Association (ISA).
Japanese researchers have devised a method to make one of the sweetest natural sweeteners even sweeter in a development that will be seen as a breakthrough at a time when consumers are moving away from sugar.
The European Food Safety Authority (EFSA) has completed a major review of aspartame’s safety, and has concluded that the sweetener is safe for the general population at current consumption levels.
Acrylaway, the acrylamide-reducing enzyme from Novozymes, has
received approval in a slate of countries worldwide and is now
being applied across broad range of bakery and snack products.
DSM Food Specialities has reached an agreement with Frito-Lay and
Proctor & Gamble that gives it intellectual property rights to
use asparaginase, the enzyme that underlies its
acrylamide-reducing PreventASe preparation, in food...
Controlling exploding jellyfish populations may present the food
and cosmetics industries with interesting new additives, suggests
new research from Japan.
Australian marine fucoidan extractor Marinova has extended the
applications of its products for dietary supplements by securing
halal and kosher certification.
A simple heat and irradiation treatment may reduce the levels of an
allergenic protein in prawns that may make the seafood accessible
to seafood allergy sufferers, Chinese researchers report.
Leading açai berry supplier Sambazon has completed the construction
of a new manufacturing facility in Brazil, a move that is set to
significantly increase the volumes of the berry brought into the
US.
If only they taught chemistry in schools as it happens at Christmas tables across Europe. For here lies the secret of delicious. Come next weekend, the centrepiece from north to south will be a roast. A British turkey, a German goose, a French roast beef:...
Acrylamide, a harmful chemical identified in baked and fried foods,
does not increase the risk of breast cancer in women, say US and
Swedish researchers, writes Lindsey Partos.
Japanese sweetener and seasonings giant Ajinomoto plans to ramp up
production of its Masako flavoured seasoning in Indonesia, reported
the Nihon Keizai Shimbun yesterday.
Sending a ripple of fear through the food industry, in 2002 the
Swedish Food Administration found high levels of the cancer-causing
compound acrylamide in carbohydrate-rich foods heated to high
temperatures. As global efforts in food...
Whey proteins remaining after cheese-making are now being added as
a key ingredient to new nutritious snack foods in a new process
devised by the Agricultural Research Service.