News & Analysis on Food & Beverage Development & Technology
Modifying wheat gluten protein with transglutaminase enzymes improves the gelling, rheological and textural properties, claim Chinese researchers - a result that may offer value-added solutions for a wide range of food products.
Synergy has completed a €5 million production facility investment in order to meet growing demand for a number of value-added ingredients.
Quest International, the flavour firm recently acquired by Givaudan, has launched a new range of fruit flavours based on components that 'precisely replicate the flavours of real fruit at various stages of ripeness'.
New food advertising restrictions in the UK will have a major impact on the market and could affect sales, according to law firm Eversheds.