Vinegar could be used for salt reduction: Study
Adding low concentrations of vinegar to foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
Archives for May 28, 2009
Bill bids to strengthen ‘dangerous’ US food safety regime
New legislation designed to strengthen the “dangerous” US food safety system as well as simplify its complex food supply chain has been introduced by key political figures from the House of Representatives.
Search for value signals 100-calorie snack pack demise
Portion-controlled packs are falling out of favor with consumers as they increasingly seek value ahead of convenience, according to market research organization Mintel.
Firmenich extends Reb A flavor solution range
Firmenich has extended its ModulaSense range of flavor solutions for use with PureCircle’s Reb A to include flavor masking and sweetness enhancers.
Probiotic chocolate springboards off Activia success
Barry Callebaut has launched its ProBenefit probiotic chocolate for food manufacturers in the US, saying that Dannon’s Activia advertising has boosted consumer awareness of probiotics’ potential benefits.