Novel whey protein to boost formulation options
A modified whey protein concentrate (mWPC) combined with calcium could enhance the control of food formulations, especially under cold processing conditions, says new research.
Archives for January 16, 2008
Innovation needed in mature frozen dessert market
Frozen desserts manufacturers must continue to develop innovation to get ahead in this mature but competitive market, according to a new report from market research publisher Packaged Facts.
New R&D plant to focus on low-cholesterol dairy
Construction has started on a new plant that will focus on the production of a "healthy" dairy ingredient, announced the Center for Advanced Technology & Innovation (CATI).