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The secret to stable, silky ice cream - Food Science Matters

The Irish Times – August 7, 2014 ‘Dr Freeze’, who leads an ice-cream course at UCC, is unravelling ice cream’s structure with sophisticated tools and improving its shelf life. Toasted Irish oats, lemon curd, sea salt, Kieran’s cookies, Dingle gin and Kerry cream vanilla: these are just some of the mouth-watering ice-cream flavours to […]

Letters To The Editor: An additive that has been proved safe - Food Science Matters

The Washington Post – August 22, 2014 Regarding the Aug. 18 front-page article “Food additives on the rise as FDA scrutiny wanes”: The Post was correct to say that carrageenan is a popular food additive because it helps meet consumer demands for high-quality low-fat and vegan foods by providing important functional benefits including stabilization […]

FAO/WHO Committee: Carrageenan ‘Not of Concern’ in Infant Formula – Food Safety News

Food Safety News shares JECFA news At its meeting last week in Geneva, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) concluded that the use of carrageenan in infant formula, or formula for special medical purposes, at concentrations up to 1,000 milligrams per liter is “not of concern.” Seaweed industry organization Marinalg International […]