November 22, 2012

22/11/12: Stories on arsenic in rice, enzymes for pasta and the demise of Twinkies

  • It is understandable that when the words 'arsenic' and 'food' are used in the same sentence, consumers start to panic. However, in the US there is no standard for inorganic arsenic levels in food. The substance naturally occurs in crops such as rice. This family case study, published in the New York Times, highlights the challenges farmers face when explaining the inorganic arsenic conundrum to consumers. Read more...
  • Flour standardisation specialist Muhlenchemie has launched a new enzyme product which it believes will optimise pasta production. Pastazym Plus is a all-round flour improving enzyme compound which delivers perfect pasta, irrespective of wheat quality, says the company. The multifunctional enzyme compound also has the advantage of making the surface of the dried pasta look better and giving it greater mechanical stability.  If permitted in the country of destination, colourants and vitamins can be added to the compounds. They can be added safely to the dough in one single, easy operation to produce, for example, a rich yellow shade. Read more...
  • Millers are preparing for the impact of the liquidation of the US company Hostess Brand Inc. The company, which is best-known for producing Twinkies, announced the news of its closure earlier in November. Millers may not receive all of the money owed to them when the company winds up.
    English: Hostess Twinkies. Yellow snack cake w...
    English: Hostess Twinkies. Yellow snack cake with cream filling. (Photo credit: Wikipedia)

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