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Tate & Lyle unveils Dolcia Prima allulose low-calorie-sugar: 'We...

2015-02-25 10:54:51| Food - Topix.net

Tate & Lyle unveils Dolcia Prima allulose low-calorie-sugar: 'We believe this will change the food and beverage landscape forever' While allulose is found naturally in some fruits, Tate & Lyle is manufacturing it on a commercial scale via the enzymatic conversion of corn Tate & Lyle is launching a new ultra-low-calorie sugar that is found naturally in jackfruit and raisins, but is being made in commercial quantities via the enzymatic conversion of corn using a proprietary process. Dolcia Prima allulose has 70% of the sweetness of table sugar, but 90% fewer calories , and works well in combination with high intensity sweeteners such as stevia and sucralose.

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Co-opted: The Fall Of The Natural Foods Cooperative And What We Can Do About It

2015-02-11 17:24:12| Food - Topix.net

Nearly forty years ago small groups of eaters who were tired of crappy, industrial food began organizing into buying clubs and cooperatives to bring whole, organic, and local foods into their communities. But like the organic food movement generally, the food coops that were born out of resistance and a progressive vision have been co-opted by Big Food, industrial capitalism's need for the consolidation of wealth and power, and the American consumer's unceasing desire for fast food.

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Co-opted: The Fall Of The Natural Foods Cooperative And What We Can Do About It

2015-02-10 20:22:49| Grocery - Topix.net

Nearly forty years ago small groups of eaters who were tired of crappy, industrial food began organizing into buying clubs and cooperatives to bring whole, organic, and local foods into their communities. But like the organic food movement generally, the food coops that were born out of resistance and a progressive vision have been co-opted by Big Food, industrial capitalism's need for the consolidation of wealth and power, and the American consumer's unceasing desire for fast food.

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Saving the German Church...or should we?

2015-02-09 01:31:50| Grocery - Topix.net

For the most part, the label of "historic designation" of a building or home is a good thing. Something that will save a structure from the wrecking ball, and of a future that-while fuzzy-is still a future.

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Genetically modified wheat is in the works again, but are we ready for it?

2015-01-18 23:05:30| Chemicals - Topix.net

Dr. Claire CaJacob, Global Wheat Technology Lead, poses for a portrait inside a growth chamber with three month old wheat on Thursday, Jan. 8, 2014, at Monsanto's Chesterfield Village Research Center near St. Louis. The growing conditions simulate a summer day in North Dakota.

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