Oils and fats industry to gather in Spain
The international oils and fats industry will gather in Spain later this year to tackle issues affecting the market.
Archives for January 5, 2005
Technology aims to improve whole grain baking
Danisco has launched a series of products aimed at helping the baking industry cope with the move towards whole grain products that is expected in the US in 2005.
Thermo develops fill-level monitoring technology
Thermo Electron has developed the Inscan X-Ray System, which it claims offers ultra-safe high speed technology to monitor fill level and closures.
Whole grain rice mix for gluten intolerant
Food scientists continue the challenge to come up with food ingredients suitable for consumers unable to eat wheat, rye or barley-based foods because of a reaction to the gluten protein found in these grains.
Dairy ingredients supplier selects special mixing equipment
Adams Food Ingredients, a subsidiary of leading Irish dairy firm Kerry Gold, has installed a new mixing vat which will allow it to halve production time for the manufacture of some of its dairy product ingredients, Tom Armitage reports.
Coca-Cola targets rural China
Coca-Cola has confirmed that construction has begun on a new bottling plant in the Zhangquiu City near Jinan, capital of Shandong Province in east China. The move is part of a trend whereby large food and drink companies are increasingly setting up...
New evidence supports camomile tea's health benefits
The popular herbal tea camomile may help relieve a wide range of health ailments, including colds and menstrual cramps, UK researchers will report.
Low-carb led 2004 food launches
Whatever misgivings some companies may have about the longevity of the low-carb trend, 2004 was a record year for no- and low-carb product launches.
Drinking pattern plays key role in stroke risk
Further evidence to support evidence of the harmful impact of heavy drinking on health as researchers find three or more alcoholic drinks a day considerably ramps up stroke risk in men.
Proteomic research to improve flour quality
An improvement in the quality of flour ingredients is the focus of new research by US government scientists who are taking a closer look at hundreds of different proteins in the wheat kernels.