Hip beverage brand Paper Boat has budged INR130m (US$2m) for research and development at a new science and technology facility in its native Bangalore.
The added bureaucracy of legal limits for acrylamide in foods is preventable as industry efforts to reduce levels have been sufficient, says the Food and Drink Federation (FDF).
A natural preservative can help extend the shelf-life of baked
products as well as maintain fresh flavor profile, according to its
manufacturer Vitiva.
Quinoa, dubbed the mother of all grains, is starting to put in an
appearance as a meat analogue in vegetarian foods, with Israeli
company Soglowek launching quinoa-based patties to the
international market.
A new lid for convenience foods, which allows consumers to steam
cook products in a microwave, provides processors with an
alternative to the traditional boil-in-the-bag packaging.
A gel analyser can help food companies and laboratories measure the
texture of butter and cheese products, sauces, doughs and baked
goods, vegetables, meat products, candies, yogurts and puddings.
A new study conducted by the FDA says that acrylamide found in
fried and baked goods is unlikely to cause reproduction problems if
the general public consume it as part of the average daily diet -
but research is ongoing for its carcinogenic...
