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adding monosodium phosphate to dough increases the volume of gluten-free bread based on rice flour and hydroxypropylmethylcellulose (hpmc) and improves its texture, claims new research. the authors of the study, published in food chemistry, said that monosodium phosphate is also an effective fda-labelled product for preventing and treating most causes of hypophosphataemia -low levels of phosphate in the blood - and hypercalcaemia - high blood calcium levels - due to its metal-chelating properties.

efsa has said it will issue a scientific statement by the end of february on two recent studies that drew into question the safety of artificial sweeteners, but has indicated that while further analysis or research may be merited, the findings are not likely to affect recommendations. the statements that are due follow a plenary meeting of efsa scientists on the ans panel held last week, where there was an initial discussion of the studies’ findings – as well as further scientific work that could be considered.

the uk government should start putting the ground work in place to use taxes and subsidies to encourage consumption of healthier foods in the future, says innocent’s company nutritionist – once the financial situation is more secure. beverage and ready meal manufacture innocent recently published an orange paper in which it set out recommendations for encouraging healthier eating.

kettle foods\' new owner diamond foods is pumping £6m into the gourmet crisp maker\'s norwich factory in a bid to meet growing demand. kettle chips: significant growth the cash will be spent on new packaging lines, an increase in multi-packing capability and enhancements to staff facilities, and would create several new jobs, said kettle foods europe md jeremy bradley. \"we are continuing to drive strong growth in a tough marketplace and see a lot of opportunity to sustain this trend.

givaudan has reported 2011 sales of chf 4.2bn, up 8.9% on 2010, with the firm’s latin american flavours division leading the way with strong sales in beverage, confectionery and savoury. overall earnings prior to deductions improved to chf 963m (up 18.4% in local currencies against 2010) allowing the firm to reduce its net debt to chf 1.353m, and free cash flow totalling chf 437m.

there is not enough robust science to support the development of an omni-label to accurately inform consumers of the environmental impacts of food products, according to a new uk report. the use of environmental impact labels on food products has been growing apace in recent years, with issues covered ranging from carbon emissions and water use. the development of an omni-label has been suggested as a way to cover all the environmental issues in a single label.

a diet high in fats, sugars, and processed foods in early childhood may result in lower iq scores, while a diet rich in healthy foods packed with vitamins and nutrients may work in reverse, suggests new research. the study, published in bmj’s journal of epidemiology and community health, reports a “weak but novel” association between dietary patterns in early childhood, and general intelligence assessed at eight and a half years of age.

retailers have helped to fuel the “gluten-free food boom” for bakery and other products, in moving the category from a medical niche into the mainstream health and wellness food empire claims euromonitor international. according to euromonitor analyst ewa hudson, this category achieved double-digit global value sales growth of 11 per cent, even in recession-hit 2009. in comparison, overall health and wellness products achieved a “much more sedate” 3 per cent growth over the 2004-2009 review period.

adding monosodium phosphate to dough increases the volume of gluten-free bread based on rice flour and hydroxypropylmethylcellulose (hpmc) and improves its texture, claims new research. the authors of the study, published in food chemistry, said that monosodium phosphate is also an effective fda-labelled product for preventing and treating most causes of hypophosphataemia -low levels of phosphate in the blood - and hypercalcaemia - high blood calcium levels - due to its metal-chelating properties.

nine months after the european food safety authority (efsa) handed in a positive safety assessment for conjugated linoleic acid (cla), the weight management ingredient will be assessed by the european commission as it continues its protracted journey to attain eu novel foods status. body shaping and toning is the predominate cla claim, although to date, efsa\'s health claims panel has not accepted cla claim-backing science february 21 will see the ec’s standing committee on the food chain and animal health (scofcah) entertain member state views on draft opinions for the use of proprietary versions of cla owned by market leaders lipid nutrition and basf-owned cognis in foodstuffs across the eu.