Low fat peanut flour promises better texture
Low fat varieties of peanut flour - a common ingredient in many baked goods - can improve food texture and efficiency during the baking process.
Archives for January 26, 2007
An economic alternative to pure pectin?
A French company has developed what it claims are two economic alternatives to pure pectin.
EU farmers losing out in biotech revolution
European farmers are lagging behind the rest of the world in terms of access to agricultural biotechnology, according to the president of the European Federation of Biotechnology.