Olive fibre may replace fat in meat products
Fibre obtained from the waste of olive mills may mimic the effects of fat, and improve the product’s cooking properties, says a new study with low-fat potential.
Archives for September 17, 2009
‘Gut friendly’ pizza – coming to a neighborhood near you
With probiotic yogurt shots beginning to establish themselves on US grocery store shelves, are consumers ready for a gut-friendly pizza?
World’s biggest burger enters record books
A Michigan restaurant has entered the Guinness Book of World Records for the biggest burger ever sold, according to a Press Association report.
No baobab boom anytime soon
Baobab has been touted as "the new superfruit", but the slow uptake of the fruit in Europe has raised questions over how quickly it will appear in new products in the US.
Quorn manufacturer faces lawsuit
Quorn Foods is facing a class action lawsuit filed by an Arizona woman who claims the main ingredient in the company’s meat substitute products made her violently ill.
Sweetening the perception of HFCS
The Corn Refiners Association has said it is very pleased that Dr Barry Popkin has revoked an earlier theory about high fructose corn syrup’s link to obesity – but how much can industry do to mend its reputation?