The addition of starch to sorghum dough could improve certain negative characteristics of gluten-free sorghum bread, according to researchers.
Purple bamboo salts may improve the chemical and sensory properties of meat products – whilst reducing sodium content, according to researchers.
Honey powder could potentially be used as a dough improver, and may also act as a sugar replacer in bread, according to new research from China.
Pepperidge Farm Inc. says it will cut the sodium levels in the majority its breads, rolls and bagels by 2011, making it the latest of many food makers to respond to demands for healthier products.
With a global network of 29 research and development (R&D) centres, Nestlé has recently announced its plans to establish its 30th R&D centre in India. The facility will be built in Manesar, close to Nestlé India’s headquarters in Gurgaon, and will be operational by July 2012. The company has planned an investment of around Rs 230 crore in developing the centre, which will have an area of around 2,00,000 sq.ft.
A group of scientists led by confectioner Mars, IBM and the US Department of Agriculture is released their research into the preliminary genome sequence for the cacao tree.
Increased consumer awareness of the potential health benefits of vitamin D is opening up opportunities in fortification, according to results of a new survey.
Enrichment of bread flour with large particle dietary fibres may lead to low GI breads, according to researchers.
The nutrition labelling landscape is constantly evolving, and although final decisions on various global regulations are unlikely to be made over the next year, food manufacturers need to strategize for a number of potential outcomes, according to a new report.
Unilever said its deal with leading supplier, Unimills, for segregated certified sustainable palm oil represents a small start for the Dutch food and personal care group but takes the company in the right direction in terms of its 2015 total palm oil usage sourcing pledge.