Soy may boost texture of microwave dough products
Substituting wheat with soy in microwavable pocket-type dough products may improve the food’s texture and reduce the detrimental effects of microwave cooking, suggests a new study.
Archives for May 31, 2011
Major cereal firm turns to Dow for palm-oil replacement
Dow Agrosciences is confident sales volumes of its omega-9 mono-unsaturate-rich oils will triple in the next two-to-three years as manufacturers making everything from breakfast cereal to microwave popcorn try to cut saturated fat.
60-second interview: Pat Conroy, Deloitte
Deloitte: Kraft/Cadbury deal will stimulate more M&A
Food and drink M&A activity is predicted to pick up this year, but who’s selling, who’s buying, and what is top of the shopping list? Elaine Watson caught up with Pat Conroy, vice chairman and US consumer products leader at Deloitte, to find out.
‘Healthy blood sugar’ more meaningful than 'glycemic index'
Consumers and food manufacturers alike remain confused about the concept of the ‘glycemic index (GI)’ and ‘glycemic load (GL)’, according to National Starch, which is urging both parties to think about ‘insulin sensitivity’ and ‘healthy blood sugar’...