Phenolic acids deliver high antioxidant functionality in dough, study
Phenolic acids retain their antioxidant activity after the baking process, said researchers who claim their findings are critical in terms of the development of functional foods.
Archives for November 9, 2010
Roquette partners Solazyme to take microalgae mainstream
Roquette has announced a tie-up with renewable oil and bioproducts firm Solazyme to develop and commercialise microalgae-derived food ingredients from 2011.
SunOpta’s Dahlgren acquisition creates huge confection sunflower business
Canadian natural and organics group SunOpta’s acquisition of Dalgren and company for $44m in cash will create one of the world’s largest confection sunflower businesses.
How Coca-Cola keeps up with shifting consumer demands
The Coca-Cola Company has accelerated its launches of 'better for you' beverages in recent years but consumers often have conflicting preferences - how does Coca-Cola keep ahead of new trends?
Iron nano-structures open up food fortification opportunities
The continued development of nano-structured iron compounds may allow for innovative fortification of wheat and rice-based foods, suggests new research from Switzerland.