Archives for April 6, 2008

Wine waste could boost stability and health profile of ice cream

Wine lees, the sediment left in the bottom of the barrel after winemaking, could boost the antioxidant profile of ice cream and slow the melting time of ice cream, suggests a new study from Taiwan.

Weekly comment

HFCS and the battle for natural

It is hard for food companies not to get drawn into the temptation of using attractive label claims that may be shrouded by a veil of doubt. But the real risk comes when the 'if you don't know, don't ask' question is finally answered.