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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