Campbell changes formulations just for schools
Campbell Soup has reformulated its product line specifically for schools, lowering salt and fat content to meet the nutrition standards of an alliance set up to fight childhood obesity.
Archives for October 29, 2008
New yeast strain could biofortify bakery with folate: study
Carefully selecting the yeast strain for bakery could result in natural biofortication of the product with folate, and remove the need to add synthetic folic acid, suggests a new study.
Senomyx milestone in Coca-Cola flavor
Senomyx says it has made significant progress in discovering a new flavor ingredient to reduce sugar content without compromising taste.
Demand for frozen products robust
Vegetables are the most popular frozen food among Americans, accounting for 40 percent of shopper purchases, according to a new study which comes as frozen products are expected to see a boost in tight economic times.
Exploring the sweet future for stevia
As regulatory approval for stevia and its extracts gathers pace in the US, Mark Blumenthal from the American Botanical Council gives his thoughts and inside knowledge on his nominee for ‘herb of the year’.