Monthly Archives: February 2011

Spanish team flags up ‘right’ formulation for functional bread

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A blend of oat, rye, and buckwheat flours with wheat flour ensures a bread with added value in terms of nutrition, palatability, shelf life and handling during processing, in comparison to bread from whole grain flours, finds a Spanish study.

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LINPAC develops protective transport packaging

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A constant cause of concern for industrial bakers and supermarkets alike is the damage to delicate food items during transit. The problem costs bakers and retailers both in cash terms and in its impact on the environment.

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Hershey expects huge growth from international markets

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Hershey CEO David West and the company’s chief operating officer, JP Bilbrey, said that continued investment in emerging markets with the most potential while continuing to ensure a regionally relevant portfolio would secure such gains within the allocated five year timeframe.

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Commission introduces measures to ease EU sugar deficit

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A European Commission initiative to release 500,000 tonnes of out of quota sugar onto the EU market has been backed by member states in the EU sugar management committee today.

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New explanation for heart-healthy benefits of chocolate

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In time for the chocolate-giving and chocolate-noshing fest on Valentine’s Day, scientists are reporting discovery of how this treat boosts the body’s production of high-density lipoprotein cholesterol (HDL) — the “good” form of cholesterol that protects against heart disease.

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EFSA to issue statement on two studies on safety of artificial sweeteners

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EFSA will issue a scientific statement on two recent studies on the safety of artificial sweeteners by the end of February 2011, responding to a request for technical assistance from the European Commission. Guided by the statement of the Panel on Food Additives and Nutrient Sources added to food (ANS) published today, EFSA’s scientific evaluation will be carried out in close co-operation with the French agency for food, environmental and occupational health safety, ANSES[1], and will help inform the Authority’s ongoing work on artificial sweeteners.

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Barry Callebaut launches Terra Cacao chocolate range at ISM 2011: A giant leap forward in superior tasting chocolate

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Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, announces the launch of the Terra Cacao range: an exciting new innovation in superior tasting chocolate. Based on revolutionary new cocoa cultivation and fermentation methods developed by Barry Callebaut in collaboration with local growers, the Terra Cacao range represents a giant leap forward in terms of both quality and sustainability.

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