Innovation needed in mature frozen dessert market
Frozen desserts manufacturers must continue to develop innovation to get ahead in this mature but competitive market, according to a new report from market research publisher Packaged Facts.
Archives for January 16, 2008
Novel whey protein to boost formulation options
A modified whey protein concentrate (mWPC) combined with calcium could enhance the control of food formulations, especially under cold processing conditions, says new research.
GM carrots could cut osteoporosis risk
Scientists have genetically modified carrots to enhance the transport of calcium once inside the body, potentially establishing the vegetable as a bone-boosting food.
Novel fruit varieties can capture consumer attention, HortResearch said
New fruit varieties under development by HortResearch which can be higher in antioxidants compared to their more natural counterparts are tapping into consumer's understanding and demand for healthy products.
Vitamin D2 may cut risks of elderly falls
A daily vitamin D2 supplement of 1,000IU may cut the number of falls among elderly people by about 20 per cent, says a new study.
New R&D plant to focus on low-cholesterol dairy
Construction has started on a new plant that will focus on the production of a "healthy" dairy ingredient, announced the Center for Advanced Technology & Innovation (CATI).
Garlic cancer advert was misleading, ASA said
An advert which claimed garlic supplements have a plethora of benefits including inhibiting cancer cell growth has been removed following an Advertising Standards' Agency (ASA) probe.
Report pinpoints functional food niche with most potential
Foods and drinks developed to address the specific health needs of consumers are expected to exceed category growth in the US functional food segment, according to a new report.