Russian scientists stretch meat shelf-life
Russian scientists claim they have devised a method of keeping meat fresh for up to three months using additives found naturally in living cells, says report.
Archives for December 5, 2005
Carbery corporate relaunch focuses on value added market
Carbery believes that its new corporate structure will enable the dairy ingredients giant to tap growing demand for added value products and provide a one-stop-shop for manufacturers.
Tate & Lyle expands ingredients empire
New acquisitions announced today by Tate & Lyle underline the UK group's strategy of achieving a truly diverse added value ingredients portfolio.
Iron, calcium linked to lung cancer
Iron and calcium are linked to a higher risk of lung cancer in new research from the Harvard School of Public Health.
Weekly Comment
The reach of lobbying
The oft-said adage that there are two things people don't want to see being made - sausage and legislation - falls apart at the doors of the EU's parliament.
FDA denies petition to classify whole grain content in foods
A petition filed by General Mills requesting the development of definitions for 'excellent source,' 'good source' and 'made with' whole grains has been denied by the Food and Drug Administration (FDA).