For More-stable Frying June 17/Food Weekly News -- "To determine effects of expeller oil pressing and decreased linolenic acid, intermittent batch frying tests were conducted with tortilla chips using soybean
Blending Carrageenan and Xanthan Gum June 17/Journal of Technology -- According to recent research from Madrid, Spain, "Blends of kappa-carrageenan (K) and xanthan gum (X) were added to mashed potatoes.
Microwaves and Eggs June 17/Electronics Business Journal -- According to recent research from the U.S., "Microwaves have been shown to cause thermal as well as nonthermal destruction of pathogens such
Pigeon, A Replacement? June 17/Life Science Weekly -- "Two muscles, breast and thigh, were excised from three pigeon meat-type breeds (Europigeon, Wroclawski, King) and were analyzed for proximate analysis, cholesterol
On the Street -- New Strategy VP at Sanfilippo June 10/Elk Grove Village, Ill./Agriculture Business Week -- John B. Sanfilippo & Son named Robert J. Sarlls vice president, Strategy and
On the Street -- Dean Taking Alpro June 15/Dallas/PRNewswire-FirstCall -- Dean Foods Company announced its agreement to acquire the Alpro division of Vandemoortele N.V., Belgium's largest privately held food company.
On the Street -- PepsiCo Names Finance SVP June 16/Purchase, N.Y./PRNewswire-FirstCall -- PepsiCo Inc. announced that Tessa Hilado has joined PepsiCo as senior vice president, finance and treasurer, reporting to
On the Street -- Stirrings at Diageo June 16/Norwalk, Conn./PRNewswire-FirstCall -- Diageo will increase its investment of Stirrings LLC, makers of a premium cocktail mixer portfolio, to 100%. In 2007,
PF Exclusive: Trend Directions from Technomic Technomic Information Services held its annual Restaurants: Trends & Directions Conference in Rosemont, Ill., on June 18. Paul Kasriel, director of economic research with
Filling Fiber June 4/Pharma Investments, Ventures & Law Weekly -- According to a study from Toronto, Canada, "In cohort studies, insoluble fiber has been associated with a reduced risk of
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