Antimicrobial GM goat’s milk backed to quicken diarrhoea recovery
Genetically modified goats milk that contains high levels of a human antimicrobial protein known as lysozyme is effective at speeding up recovery from diarrhoea, say researchers.
Archives for March 14, 2013
Protein, fiber and flavor key to producing satiety, expert says
The obesity dilemma is complex and offers multiple avenues of attack. Portion control experts boil it down to this: It’s a question of how much, not what we eat. But many experts say how food is formulated can play a role in limiting intake.
ConAgra on a mission to change consumer perceptions of ’highly processed’ frozen meals
Four out of five US consumers believe that frozen foods are ‘highly processed’ (which carries negative connotations in most people’s minds), according to new research from ConAgra Foods.
Policy expert calls for ‘pragmatic’ approach to cutting unhealthy ingredients
The only pragmatic and workable solution to help beat the global health battle against obesity and non-communicable diseases is for industry and policy makers to work together to reformulate processed foods with better nutritional values, says Jack Winkler.
Sensient: New yeast extracts can help cut sodium by 50%
A new range of yeast extracts can deliver up to a 50% sodium reduction without compromising the taste or functional integrity of the finished product, according to Sensient Bio-Ingredients.
How will new owners stage a Twinkies revival?
Apollo and Metropoulos will have to work hard to drive forward Hostess’ snack cake brands in a saturated market but dollar stores could hold promise, an analyst says.
Desert Labs launches hoodia weight management gum
Hoodia gum maker defends satiety effect
The maker of a newly launched appetite suppressant gum claims to be the first to have self-affirmed GRAS status for hoodia in the US and hopes to overcome the negative image of the plant as a weight management ingredient.
Natural fat enhancer targets fat taste receptors for tastier low fat foods
Natural Taste Consulting (NTC) has developed a new natural fat enhancer that works by stimulating fat taste receptors, replicating the taste and aroma of fat.
Courage returning to consumers' palates, culinary trends expert says
Seeing light at the end of the economic tunnel puts a spring in consumers’ steps and a little sizzle on their palates, too. Culinary trends expert Suzy Badaracco said we’re not in extreme consumption mode yet, but consumers are starting move beyond the...