Emulsifiers delay staling in gluten-free bread: Study
Formulating gluten-free breads with common emulsifiers may delay the staling of the products, leading to longer shelf-life, according to new research from Germany.
Archives for July 29, 2009
FSA proposes cuts to saturated fat levels in bakery products
The Food Safety Agency (FSA) in the UK has proposed significant reductions in saturated fat levels in bakery products.
The fight for a fibre definition
Tighter definitions will assist, but not resolve, issues surrounding the marketing and understanding of various fibre forms, according to a Tate & Lyle-penned editorial appearing in the June issue of the British Nutrition Foundation Nutrition Bulletin.
Organic nutrition review a call for stronger science
A new review of studies on the nutritional content of organic and conventional produce has broadly concluded that there are no differences – but the investigators raise big concerns over standard of the science.