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Meat Processing supplement 2013
In this supplement: Pork quality and carcass chilling; Preventing another horsemeat scandal; Enhancing the perceived saltiness of meat products with juiciness...
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Salt
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Natural flavour ingredients
28 February 2013 | By Jane Parker, Flavour Centre, Reading University
The flavour of processed foods has changed significantly over the last 50 years. Think back to the days of the early stock cubes or the original powdered desserts which bore only a passing resemblance to the real flavour. Since then, the food industry has been involved in a continuous programme…
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V8(R) Juice is hotter than ever with the introduction of low sodium 100% vegetable juice
31 August 2010 | By Campbell Soup Company
Campbell Soup Company is bringing on the heat to low-sodium foods with the introduction of V8 Spicy Hot Low Sodium 100% vegetable juice.
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Salt reduction and the consumer perspective
12 May 2010 | By Johanneke Busch, Gerda Feunekes, Beatrijs Hauer and Wilma den Hoed, Unilever R&D Vlaardingen
In recent years, scientific studies have shown that salt intake can cause high blood pressure and associated heart diseases. Conversely, there is clear evidence that significant reductions of salt intake lead to large reductions in blood pressure, heart diseases and strokes1. Other important risk factors for these cardiovascular diseases are…
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Recent applied research in baking at Campden BRI
12 December 2009 | By Gary Tucker, Head of Bakery & Cereal Processing Department, Campden BRI
At Campden BRI, the Department of Baking & Cereal Processing aims to combine science and technology in order to provide technical support for the international baking and cereal processing industries. The success of the Department is based on a broad, practical experience of cereal and bakery technologies that enables it…
