Ecological Food Manufacturers Association seeks members
Helping food companies meet growing demands for foods and beverages that are safe, nutritious and ecological is the aim of the new Ecological Food Manufacturers Association (EFMA).
Archives for September 14, 2009
Amino acids may cut acrylamide, boost flavour
Proline, an amino acid found in wheat flour, may reduce the formation of acrylamide by 80 per cent, suggests new research from the UK.
Few Americans eat enough grains: Survey
Only four percent of Americans are getting their recommended six servings of grains a day, according to a survey from Harris Interactive commissioned by the Grain Foods Foundation (GFF).
Industry applauds Canada’s C$75m food safety overhaul
The food processing industry in Canada has welcomed a move by the government to boost food safety in the country with a C$75m overhaul of the system.
New cranberry technology tackles tartness
A Wisconsin-based company claims it has developed a method to significantly reduce cranberry acidity without using chemicals or additives, which could lead to low- and no-sugar cranberry products.
Voluntary action on sodium not enough: Study
Governments should use regulation to reduce sodium consumption as the food industry is not doing enough, according to the authors of a new study published in the Canadian Medical Association Journal.
Virginia Dare launches masking flavors for stevia
Virginia Dare has become the latest company to make a move in the competitive stevia market, launching a range of flavors to mask bitter, astringent notes.