Propionic acid beverage could boost satiety
A new study suggests a dairy beverage fermented with propionic acid may boost feelings of satiety, but work will be needed on optimal dose and palatability of market-viable food concepts.
Archives for March 19, 2008
Initiative to reduce seasonal confectionery packaging
The Waste and Resources Action Programme (WRAP) is coordinating a confectionery working group in order to reduce the packaging of seasonal products such as Easter eggs.