IT-aided plans for safe food packaging proposed
Researchers have developed a methodology based on software to help with the safety of packaging throughout the supply chain.
Archives for March 20, 2013
UK firm defends traditional freezing equipment
UK firm Starfrost has defended traditional freezing methods against claims by cryogenic freezing proponents that they have greater environmental impact and are less efficient.
Hostess latest: United States Bakery wins Sweetheart, Eddy’s, brands; Flowers to take brands to new areas
United States Bakery has won the auction for the Sweetheart, Eddy’s, Standish Farms and Grandma Emilie’s brands as part of the sell off of chunks of the Hostess Brands empire.
Swedish start-up backs pre-loaded satiety proteins
Swedish firm Indevex Biotech is marketing low-GI, protein blends designed to be eaten about 30 minutes before meals to increase satiety.
Texture and fullness: The psychology of satiety
Texture is important for the liking of a food, but it also offers valuable clues to our expected feelings of fullness. Now experts believe that subtle alterations in food texture can trick us into feeling fuller for longer.
Packaging affects potato chip taste: Study
A new study, which reveals how potato chip packaging affects taste, will help brand owners tailor their products to consumer preference, says author Professor Charles Spence.