|
News ArchivesYEAR2013 | 2012 | 2011 | 2010 | 2009 | 2008 | 2007 | 2006 | 2005 | 2004 MONTH Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec HEADLINES Helping Haiti with cupcakes November 30, 2010, Canada – You can help support victims of the Haiti earthquake by purchasing a new recipe book compiled by Susana Molino called Cupcakes for Haiti. Fresh ideas at 2011 BC Foodservice Expo November 30, 2010, Vancouver – Restaurant and hospitality operators will be inspired by a host of fresh ideas to grow, manage and promote their businesses at the 2011 B.C. Foodservice Expo. Tactile senses key to texture perception November 29, 2010, Erlangen, Germany - Tactile textures perceived by the tongue and mouth cavity are the main sense responsible for the perception of texture and mouth-feel, according to new research. |READ MORE Gluten-free buckwheat crackers pass taste test November 25, 2010, Serbia - Gluten-free crackers enriched with buckwheat flour may offer functional benefits without affecting sensory properties or product quality, according to a new study. |READ MORE Health Canada slammed for health claim data November 25, 2010, Canada - The former head of Health Canada's nutritional sciences bureau blasted the federal department Monday for failing to explain why it is approving health claims submitted by the food industry. |READ MORE Natural colours on the rise, but synthetics not dead yet November 25, 2010, United Kingdom - The market for colours is shifting to favour natural colours, but there is still a big need for certain synthetic colours, according to market experts at RTS resources. |READ MORE Plant extracts may act as low sodium salt replacer November 24, 2010, Daejoeon, South Korea - A low salt substitute from plants could be used to reduce levels of sodium in food products by as much as 43 per cent without affecting salty tastes, according to a new study. |READ MORE Gluten-Free Culinary Summit seminars by phone November 23, 2010, Denver, CO – Top calibre gluten-free baking and cooking information from many of the industry’s finest educators is now just a toll-free telephone call away. Puratos develops new enzyme improver November 23, 2010, Belgium - Puratos Group has developed a new enzyme improver for part-baked frozen bakery products. |READ MORE EU expects allergen thresholds for 2012 November 23, 2010, United Kingdom - Progress on defining action levels and thresholds for the unintentional presence of allergens such as peanuts, milk and eggs in food products is expected for the European Union by 2012. |READ MORE |
|
|
