Food safety is a global issue with paramount environmental and public health consequences if inadequately maintained. With the increased globalization of food supply, ensuring the safety of this supply to consumers has become an international collaborative endeavor.
Lactobacillus acidophilus strains have been used as probiotic bacteria in various food formulations such as yoghurt, curd and ice cream. A barley-based probiotic food mixture using L. acidophilus has been developed
In general, the membrane separation technique such as microfiltration and ultrafiltration are being used at industrial level for the production of proteins and lactose from whey.
PECTINS have been utilized for their functionality in foods for many years. Ubiquitous in the conserves and preserves industries, development of pectin’s has centred on its use to impact texture in high sugar system. Pectins are a family of complex polysaccharides, homogalacturonan and rhamnogalacturonan.
Studies have demonstrated that grain fibers can effectively lower the blood sugar level and are therefore a proven method against cardiovascular disease and type 2 diabetes.
It was recommended that people with high cholesterol levels avoid eggs. But it turns out the cholesterol content for which they
have been vilified is much lower than it was 10 years ago Though, people with high blood cholesterol should limit their egg consumption to no more than two a week
Brown Rice, Oats and Buckwheat are unrefined; meaning the fiber content in the form of outer covering is not lost during processing. Thus, calories, carbohydrate, small amount of protein, some important vitamins and mineral content are also retained.
Lactose is a form of sugar found in milk. Lactose intolerance (also called lactase deficiency or hypolactasia) is the inability to digest lactose. Worldwide, 80 percent of the people cannot digest milk.
Salt of the Earth Ltd. completed a series of trials of plant-based, vegan and vegetarian meat alternatives. The trials successfully demonstrated the ability to create tasty meat analogs with less sodium.
Cargill has introduced a newly developed texturizing solution that will enable European confectionery manufacturers to achieve optimal texture and transparency while reducing drying time by up to 50 percent for their gelatin-free winegum applications.