Cassava starch may improve gluten free bread
The addition of starch to sorghum dough could improve certain negative characteristics of gluten-free sorghum bread, according to researchers.
Archives for September 22, 2010
Special edition: Asia
India’s nutrition boom produces contract research boon
As the need for scientific support for potential health claims for healthy foods increases, India is leveraging its pharmaceutical expertise to take a bite of the functional foods pie.
Food allergies affect 7.5 percent of Canadians, finds nationwide study
One in 13 Canadians suffers from a food allergy, according to researchers who claim to have conducted the first nationwide study to determine the prevalence of severe food allergies in Canada.
Loders Croklaan introduces shortenings for trans-free donut fry
Loders Croklaan has introduced a new range of trans-fat free shortenings for donuts, which the company says can eliminate oil migration and improve eating quality.
New natural PepsiCo product could influence industry shift towards sugar
Sierra Mist Natural, PepsiCo’s reformulated carbonated soft drink product, may indicate a swing towards the use of sugar instead of high fructose corn syrup, say two industry analysts.