British Salt has poured £7.2m into an energy-efficient boiler plant as it celebrates its 50th anniversary and enters the fourth year of an unrelated five-year, £5m investment programme.
Bacon’s cancer-promoting properties can be avoided by replacing nitrates commonly used in the curing process with polyphenols found in green tea, according to a report by Queen’s University Belfast researchers.
A preservative for dips, spreads and deli-style salads – made from a combination of fermented cane sugar and speciality vinegar – took centre stage at Corbion’s stand during Food Ingredients Europe, held in Frankfurt last November.
A report that concluded using potassium-based salt replacers instead of sodium in food would have a positive impact on public health has been welcomed by lobby group Consensus Action on Salt and Health (CASH).
Ingredients supplier Dalziel Ingredients is building a new £2.5M warehouse extension to increase storage capacity, after demand for gluten-free ingredients doubled in three years.
Liquidators have been appointed at Hebridean Sea Salt, after the business ran into difficulties following a Food Standards Scotland (FSS) investigation earlier this year.
Cleaning up food labels is big business. But while some areas of the label are pretty much a done deal, in others, there remains much more opportunity for development.
