Egg White Foams in Sourdough Applications February 10/Helsinki, Finland/Biotech Law Weekly -- "Egg white (EW) proteins are functional proteins, which possess certain biological activities (antimicrobial, antigenic and peptidase-inhibitory) that may
On the Street -- GM Launches Gluten-free Website December 8/Food & Beverage Close-Up -- General Mills announced it has created liveglutenfreely.com to provide consumers with information on gluten-free products and
Rice Flour in Place of Wheat Flour July 22/Journal of Technology & Science -- "The development and study of new gluten-free foods of high quality that are suitable for people
Consumers are reading the ingredient labels of their food and beverage products more closely than ever. The media’s increased coverage of food and beverage items causing serious allergic reactions has
From building a gold standard sauce to production scale-up, two chefs present a case study on formula adaptations, with an eye toward the importance of thickeners, cheese types, colors and flavors.
An overview of a range of proposed regulations and issues, such as food safety, allergens, label claims and ingredient use, marketing to children and factors impacting food material sourcing.
A certification for gluten-free; the next generation of health and wellness; absinthe in cocktails; U.K. group wants junk food out of children's lives; and what can brown(bagging) do for you?
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