Could soy protein boost frozen dough quality?
Adding soy protein to the formulation recipe for dough may enhance the quality of the product after freezing, suggests new research from Ohio State University.
Archives for September 11, 2012
Could galectin-3 inhibition create a completely new category of functional foods?
Scientists studying pectins that inhibit a protein called galectin-3 - elevated levels of which are associated with a higher risk of heart failure - say their work could create a completely new category of cardiovascular health foods and supplements.
Stevia in transition: Reb A accounted for 40% of PureCircle revenues in 2012 v 90% in 2009
Further evidence that steviol glycoside Reb A is no longer the only game in town when it comes to delivering high intensity natural sweetness has emerged in PureCircle’s full-year results, which show rebaudioside A accounted for just 40% of revenues in...
Tate & Lyle says new stevia sweetener ‘won’t turn off bitter-sensitive consumers’
Tate & Lyle has developed a new stevia sweetener, which it claims does not have the bitter flavour associated with many stevia sweeteners on the market.
PepsiCo president seizes 'once in lifetime' chance to fly new firm
PepsiCo says it feels sadness after the sudden resignation of president John Compton, who has left the firm to pursue a ‘once in a lifetime’ opportunity as CEO of Pilot Flying J.
Non-GMO verified sales up 21% in natural foods channel
Sales of non-GMO Project Verified products in the US natural channel surged by 21% in the 12 weeks to August 4, according to new data from SPINS.