Enzymes designed to improve berry juice use
A new range of enzymes is designed to improve the juice volume and vitamin yield of blackcurrants for beverage use, in order to maximise the benefits of the superfruits, its manufacturer says.
Archives for February 28, 2008
Nutrinova settles patent case over sweetener
Nutrinova has today said that it has settled two lawsuits against the Ingredient House relating to patent infringements and theft of trade secrets.
Formulation boost for phytosterol in yoghurts
Incorporating heart healthy phytosterols in yoghurt formulations does not negatively impact on the starter cultures, potentially boosting their use in these foods, says new research.
Vitiva proffers rosemary solution to sausage rancidity
Vitiva is launching a new addition to its Vivox range of rosemary-derived preservatives, aimed at preventing fresh merguez and chipolata sausages from becoming rancid.
CSM passes on higher raw material costs
Bakery ingredients firm CSM has reported strong sales for 2007, after increased raw material costs were successfully passed on to customers.
Taste is a matter of survival, not just pleasure
A new primer on human taste perception underscores the importance of this primal sense in life experience and gives an insight into the link between the taste of certain nutrients and compounds and our very survival.
'Local' food: quality and freshness more important than proximity?
Consumers across the US are increasingly looking to 'buy local', but a new study from The Hartman Group suggests that this does not necessarily mean they have to buy direct from the neighborhood farmer - or indeed from the US at all.
Online guide presents Danisco cost-cutting solutions
Danisco has launched an online guide for food manufacturers in search of ingredients solutions to limit the impact of soaring raw material prices.