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The International Food Additives Council, a global association representing manufacturers of food ingredients, announced a new study on carrageenan, which demonstrates that the ingredient does not induce inflammation in human cells as claimed by carrageenan critics. The study, which was conducted by toxicologist and carrageenan expert James M. McKim Jr., recently was accepted for publication by the peer-reviewed journal Food and Toxicology. This pivotal study represents the culmination of two years of research, it adds.