Japanese car philosophy inspires process efficiency model
Researchers from Sweden have developed an evaluation model for food process systems to improve production flow and minimize waste that is based on a Japanese philosophy.
Archives for April 29, 2009
Study favours dairy calcium over fortification for bone boost
New industry-funded research suggests that calcium from dairy products can help ensure stronger bones that when derived from fortified, non-milk based goods.
Arla develops skimmed milk powder substitute for meat
Arla Foods Ingredients has introduced a new milk protein designed to replace skimmed milk powder in meat formulations, which it claims offers better texture for less cost.
EU Novel Foods amendment proposal accepted
European Union novel foods applications will be processed more quickly and the definition of what constitutes a novel food broadened, if a proposal for a new novel foods regulation is accepted by the European Parliament (EP).
FiE to take trend approach in Frankfurt
This year’s Food Ingredients Europe (FiE) trade show in Frankfurt, Germany, will focus on key trends such as fat, sugar and salt reduction, global sourcing, and satiety.
New online food risk assessment tool
Gauging food safety risks will become easier thanks to the EasyRisk Manager online assessment tool, claims its manufacturer Det Norske Veritas (DNV).