News & Analysis on Food & Beverage Development & Technology
A new method that uses powerful enzymes to convert fructose and sucrose into the low calorie sugar alcohol mannitol receives patent protection, opening up cheaper sources for this chewing gum ingredient, reports Lindsey Partos.
Norwegian researchers have developed a new dehydration method that produces granulated food of the quality of vacuum freezing-dying at a fraction of the cost, writes Anthony Fletcher.
Canada's Advitech is continuing with the clinical trial program for XP-828L sweet whey protein extract to give the product weight with dermatologists and help it achieve its market potential - an effort which led the biotech company to release C$3...