Multi-layered microencapsulation systems keep the flavour
Two-layered emulsions were found to increase the retention of volatile flavours during spray drying, according to researchers from the University of Bourgogne.
Archives for March 25, 2011
Bridging the gap between health and indulgence
Is it possible for a food to be healthy and indulgent at the same time? FoodNavigator-USA asked exhibitors at the recent Natural Products Expo West in Anaheim, California.
Extreme flavors becoming mainstream, says new report
‘Extreme and edgy’ flavors are increasingly moving into the mainstream, according to a new trend report from the Center for Culinary Development (CCD) and market research organization Packaged Facts.
Study finds no cardiovascular risk from dietary mercury for adults
American adults’ exposure to mercury from sources such as fish is not linked to an increased risk of cardiovascular disease, suggests a new study published in the New England Journal of Medicine.
Taste still trumps health for functional food acceptance: Survey
When it comes to deciding whether to purchase functional foods, ‘the principal considerations still do not pertain to health, but rather taste and price’ according to a new consumer study.