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fortifying wheat flour with iron appears to have little effect on improving intake of the mineral, suggests a report in this month's european journal of nutrition . fortifying wheat flour with iron appears to have little effect on improving intake of the mineral, suggests a report in this month's european journal of nutrition . researchers at the national public health institute in helsinki, finland carried out a study on a random sample of adults to find out what effect fortification of wheat flour during the mid-1970s to 1994 had on the national population.

cost cuts for food manufacturers involved in enzyme-based food products could be on the way through shorter lead times following the development of a new food enzyme production technology. dsm food specialties, the food ingredients division of dutch company dsm , worked on the food-grade micro-organism aspergillus niger that is used as a basis in the production of a number of food enzymes, including glucose oxidase, pectinase and glucoamylase.

today in brussels european research commissioner philippe busquin will meet ministers and high level representatives of the 13 acceding and candidate countries to discuss their participation in the eu's sixth framework programme for research 2002-2006 (fp6). while a slice of the eu-funded fp6 research programmes is currently consecrated to food research in the 15 member states, new data suggests that participation of acceding/candidate countries in fp6 could be improved.

public perception of risk - notably with regards to genetically modified foods - is the focus of a high-profile conference to take place in brussels next week. senior figures from the worlds of politics, science and food will explore how perception is formed, days before the an eu debate that could lift a five-year ban on new gmo crops and foods. risk perception linked to food is of utmost sensitivity in europe as the consumer remains wary of figures forged in the media and from the mouth of politicians and bureaucrats.

hard negotiations followed by new european rules put to bed long-standing disputes over labelling issues that hung over chocolate manufacturers. as more european manufacturers turn to vegetable fats, the challenge is on for ingredients suppliers to meet the needs of new chocolate formulations. the chocolate and confectionery industry is one of the most important customers for speciality fats but coming up with a speciality fat that will ensure efficient processing, texture, taste demands and long final product shelf life involves steep technology.