Resistant starch may replace wheat flour for biscuits
Substituting wheat flour for resistant starch may be an easy way for formulators to boost the health profile of a product without affecting taste or acceptance, says a new study from Spain.
Archives for June 21, 2010
Europe must keep cool over country of origin labelling
Always read the small print. Good advice and nowhere more so than in food labelling with today’s increasingly savvy consumers demanding to know what’s in their food, where it came from and what it’s going to do to them.
Fortified bread matches supplements for vit D2
Fortifying bread with vitamin D2 helps maintain blood levels of the vitamin equivalent to the same dose from a supplement, suggests new data from Finland.
New thin wall polymer more robust and eco-friendly, says Borealis
Borealis has launched a new material for thin wall food packaging that it claims is more robust and eco-friendly than previous generations.
Future trends for active and intelligent packaging
The focus of active and intelligent (A&I) packaging has shifted from manufacturer concerns such as shelf-life and spoilage to consumer concerns such as freshness, quality and information, according to recently published research.