Researchers look to rice for 'clean label' ingredients

Naturally occurring polyphenols and proteins from pigmented waxy rice may help starch ingredients improve texture without any chemical modification—a change some consumers may welcome, said Ya-Jane Wang, professor of carbohydrate ...

New study shows ways forward for future EU food labeling

A study led by the Leibniz Centre for Agricultural Landscape Research (ZALF) and published in the journal Ecological Economics provides important insights into the future of food labeling in the EU. By analyzing expert opinions ...

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