General Mills tries to tackle browning in chilled dough
General Mills is seeking out new technologies to block or reduce enzymatic browning in chilled dough products such as puff pastries.
Archives for June 26, 2011
General Mills on open innovation, product failure and trust
General Mills is throwing more and more resources behind an ‘intellectual outsourcing’ project that has significantly reduced its product fail rate. But gaining the trust of start-ups has not been easy, says Kamel Chida, associate director of its...
Low calorie diet may reverse diabetes: Study
A new study has transformed thinking on type 2 diabetes by reporting that an extreme low calorie diet could reverse the condition in just eight weeks.
HFCS battle is over from a scientific standpoint, says CRA
Manufacturers are continuing to switch out high fructose corn syrup (HFCS) and promote ‘No HFCS’ products – but there’s no reason to do so from a scientific or consumer behavior standpoint, claims Dr. John White.
Now Health gets FDA GRAS for enzyme-modified stevia
Now Health Group has received a Food and Drug Administration (FDA) letter of no objection that its enzyme-modified organic stevia ingredient is generally recognized as safe (GRAS), the company has said.
Risk, rationality and that schizophrenic beast called the food industry
If the food industry wants journalists and consumers to get real about risk, then it has to get real too.