Monthly Archives: March 2010
Cargill opens flavor facility in China
Cargill, Minneapolis, Minnesota, USA, continues to expand its global reach with the opening of a flavor manufacturing plant in Pinghu, China. The facility, which will allow Cargill to serve customers with flavors for beverage, dairy, confectionery and bakery applications, as well as manufacturing and supply options, will complement the company’s Shanghai flavor application laboratory opened in 2007. Cargill said the… Read more »
Lactic bacteria breakthrough may reduce bread additive use
EFSA sets new DRV for carbs, fats and water
Global Strategic Business Report, Profiling 493 Companies Including Key and Niche Players Worldwide
This report analyzes the worldwide markets for Bread in US$ Million. The report provides separate comprehensive analytics for US, Canada, Japan, Europe, Asia-Pacific and Rest of World. Annual forecasts are provided for each region for the period 2007 through 2015. Also, a six-year historic analysis is provided for these markets.
Could snake and spider enzymes be used as food ingredients?
HEALTHGRAIN Project
Cereal foods are major dietary sources of energy, carbohydrate and fibre. Studies are increasingly showing that intake of both whole grain and cereal dietary fibre are able to protect against rapidly increasing chronic diseases related to a sedentary lifestyle, such as cardiovascular disease and type 2 diabetes.
Weston helps drive Grupo Bimbo income
EFSA gives positive opinion for sucrose esters of fatty acids
The European Food Safety Authority has issued a positive safety opinion on sucrose esters produced by reacting sucrose and vinyl esters of fatty acids, which could open up new possibilities for improving the solubility of flavourings in drinks. Sucrose esters of fatty acids are already permitted in the EU, after being assessed in 1992 and assigned the E-number E473. The… Read more »
Symrise concentrates umami in new flavour
Symrise has developed a highly concentrated umami flavour which it will market as a replacer for monosodium glutamate (MSG) in Europe, once approval is granted. Umami is one of the five taste sensations detectable by humans, together with sweet, bitter, salty and sour. It is the taste quality associated with several amino acids, especially the amino acid L-glutamate. Symrise already… Read more »