Archives for March 29, 2010

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USDA: Low-fat bakery possible with oil microdroplets

By Stephen Daniells

Microdroplets of trans-fat-free cooking oil, encapsulated in cornstarch or wheat flour may enable a range of low-fat cake and frosting for bakery applications, according to new findings from the USDA’s Agricultural Research Service (ARS).

Making the food industry fair for SMEs

No race should have rules that favour the strongest competitors. But unless the capabilities and interests of SMEs are taken into consideration before the starting gun is fired for new food regulations, they will struggle to keep up and may have to drop...