This appears to be a growing tend - Euromonitor value the functional and healthy confectionery market at $7.4bn (€5bn) in 2005 representing 24 per cent of the functional food market.
Thursday, March 6, 2008
Even Sweets Can Be Healthy
Food & Drink Europereport that Lallemand Health Ingredients (LHI) have anounced the launch of a chewy fruit containing PACran cranberry powder eith the claim that "One daily 'PACran softchew' is recommended by the company to support urinary tract health"
This appears to be a growing tend - Euromonitor value the functional and healthy confectionery market at $7.4bn (€5bn) in 2005 representing 24 per cent of the functional food market.
This appears to be a growing tend - Euromonitor value the functional and healthy confectionery market at $7.4bn (€5bn) in 2005 representing 24 per cent of the functional food market.
Friday, February 29, 2008
Interesting Maps
I'm looking for what I should be doing on this blog now that I am well into my "second life" and my more business related things are blogged and published elsewhere.
Maybe its just a place to put things that interest me - so what about Cartograms which aim to present information on a world map where the country area represents it's performance compared to the rest of the world.
Look at Africa's situation as far as number of internet connections goes.
from Maplecroft Maps
Maybe its just a place to put things that interest me - so what about Cartograms which aim to present information on a world map where the country area represents it's performance compared to the rest of the world.
Look at Africa's situation as far as number of internet connections goes.
from Maplecroft Maps
Monday, January 28, 2008
Monday, January 21, 2008
Reminds Me Of Times in My First Life!
Yes there is a competition for the best Fish and Chip Shop in the UK, although I understand there are now more curry shops!
Click on the image of the page to read about the winners
Click on the image of the page to read about the winners
Sunday, January 13, 2008
What am I doing now?
Having been retired for just over a month, I come back to this blog.
One of the things I have focussed on, besides the festive season and holidays, is Stregthening African Food Processing. This was a site that was set up for a USAID funded project that I ran at CSIR. At the end of the project I funded and maintained the site.
This was unfortunately not very efficient and was therefore not very well done.
This is one of my main focuses. It the moment I am trying out various options and the blog is currently at http://web.mac.com/digivuza/SAFPP with some of my other things reachable through http://www.digivu.co.za.
One of the things I have focussed on, besides the festive season and holidays, is Stregthening African Food Processing. This was a site that was set up for a USAID funded project that I ran at CSIR. At the end of the project I funded and maintained the site.
This was unfortunately not very efficient and was therefore not very well done.
This is one of my main focuses. It the moment I am trying out various options and the blog is currently at http://web.mac.com/digivuza/SAFPP with some of my other things reachable through http://www.digivu.co.za.
Friday, January 11, 2008
Colourants From Hibiscus Rosella
Scientists in Taiwan have persued the potential of the bright crimsom colour of hibiscus and developed a feeze dried, stabilised product that shows promise.
In this time of a growing demand (although from a small part of the world's population) for natural food ingredients, could this develop into a market for West Africa's experience in producing hibiscus
In this time of a growing demand (although from a small part of the world's population) for natural food ingredients, could this develop into a market for West Africa's experience in producing hibiscus
photo by JIGGS on www.flickr.com
Link to Full Article in Food Navigator.com
Hibiscus extracts show extra potential as colourant powders
By Stephen Daniells
14/12/2007 - Freeze-dried extracts from hibiscus stabilised by trehalose or maltodextrin can provide colourants for a range of food applications with superior stability, report researchers from Taiwan.
When formulated into a model beverage, lead author Kiattisak Duangmal from Chulalongkorn University, Bangkok reports that the hibiscus extracts performed well in comparison to commercially used colorants: San Red RC and synthetic carmoesin.
Hibiscus extracts are already used by the food industry to give colour and flavour to beverages. The new research, published in the journal LWT - Food Science and Technology, indicates that when the extracts are freeze-dried as powders, they could offer a stable colourant for industry.
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