Cooked bilberry better than cold for anthocyanin activity
Cooking temperatures up to 125ºc may be best for anthocyanin retention and activity, according to new research.
Archives for August 4, 2008
New erythritol sweetening brand announced
Corn Products Specialty Ingredients has added its own brand of erythritol to the market, focusing on customized sweetener systems to improve performance when combined with other sweeteners.
Fenchem fights fake ginkgo
Chinese supplier Fenchem has launched a testing method to detect fake ginkgo biloba, which has become more prevalent as increased demand has strained global supply.
Nutrition labels seen as a marketing tool
An increasing interest in nutritional information in the US could provide opportunities for food and beverage manufactures to use their ingredients as a marketing tool, according to the analysts.