Solae raises soy lecithin prices
Solae announced on Friday that it was to up the price of its soy lecithin products because of rising costs.
Archives for January 31, 2005
Preschoolers not getting enough fiber
More than three-quarters of two to five-year-olds are not getting enough fiber, suggests an analysis by US researchers, who call on parents to give their children more whole-grain products and high-fiber cereals.
Russia reconsiders Polish dairy ban
Russian authorities are set to readmit Polish dairy exports, according to unconfirmed reports appearing in the Polish press last week, but will this be enough to satisfy overseas investors? asks Tom Armitage.
LycoRed gains GRAS for tomato powder
Israel-based LycoRed said last week that its lycopene-rich tomato powder has been self-affirmed as GRAS (Generally Recognized As Safe) by an independent panel, paving the way for its use in functional foods.
Focus on herbal quality may bring better sustainability too
Industry's demand for quality, standardized herbal extracts will continue to drive new cultivation projects that will also ensure the sustainability of plant species and biodiversity, claims a leading supplier.
Martek releases funds for expansion
Martek Biosciences has been preparing for future expansion of its nutritional oil production facilities by raising $81.4 million in its common stock sell-off.
Acatris launches directly compressible SoyLife
Health ingredients firm Acatris has developed a directly compressible version of its SoyLife brand soy isoflavone ingredient, designed to remove some of the hurdles for companies looking to offer isoflavone capsules or tablets.
Iron supplements may help against post-natal depression
Anaemic mothers who took iron supplements reported significant improvement in depression and anxiety levels after giving birth compared to those who took a placebo, shows a new study.
Rice starch innovation could save manufacturers money
Scientists in the US are attempting to find a cost-effective and environmentally friendly means of separating rice's starch and protein, increasingly important ingredients in health-conscious food manufacturing.