_:n70ba676bfe4f4bc7ac58b251ee2b8e72xb1
<http://schema.org/articleBody>
"Stephen Daniells listened to talk about high fructose corn syrup and found a consensus among three experts over its effects compared to sucrose.  Mike Stones attended a talk from Cadbury on lessons learned from a very expensive salmonella incident, vis-à-vis GMPs and HACCP.  Meanwhile Jess Halliday learned that Cognis’ Betatene is now GRAS; and tasted Sangria with added omega-3. She met Naturex, and learned about its new slate of fruit and vegetable derived healthy stabilisers.  Caroline Scott-Thomas tried black garlic for the first time, and discussed its potential uses in food products with The California Garlic Company.  Watch out for more news and podcasts direct from our team at IFT throughout the week. \n\n            googletag.cmd.push(function ()\n            {\n                googletag.display('text-ad1');\n            });\n        \n\n"
<https://www.nutraingredients-usa.com/Article/2009/06/09/HFCS-salmonella-chocolate-and-tasting-black-garlic-in-Anaheim>