A new campaign group headed by medical professionals says the food industry can improve profit margins while cutting ‘unnecessary’ added sugar from products, which it says is responsible for rising global obesity.
The addition of sodium lactate as a buffering agent as well as the use of lactic acid instead of citric acid in the manufacture of chewing gum can improve its stability during storage, claim Brazilian researchers.
Carrageenan has good textural properties and is a more cost effective hydrocolloid than dextran for use in semi liquid syrups for production of a wide range of confectionery products, claims a new study from Mexico.
The prospect of antidumping measures for citric acid looms in the US after an investigation found Chinese companies selling products below market value. But one industry player says the duties would have a limited impact.
An ingredient manufacturer says that one of its functional
carbohydrate products can offer brewers improved texture and
stability retention in lower or no-alcohol beer, according to
Consumer watchdog Which? has hit out at confusing labelling of
sugar content in foods, placing the onus on manufacturers to put
full nutritional information on packs after a survey found high
levels in savoury foods that were not...