DMV launches non-hydrogenated cappuccino foamer
DMV International is launching a new non-hydrogenated foamer ingredient for use in instant cappuccino and hot beverages with a healthier profile.
Archives for March 7, 2008
Researchers pave way for soy-based cereals
Soy could form the base of future high-protein, low-fat breakfast cereals following new developments that received increased consumer acceptance, say researchers.
Fermenting takes the allergy out of soy: studies
Fermenting soy beans could lead to the removal of proteins behind soy allergies, suggest two recent studies from Spanish and American scientists.
Bioactive dairy protein focus for Manitoba-Australia team-up
Canadian and Australian scientists are teaming-up to explore the potential of bioactive proteins from dairy to impact chronic disease prevention and management.
US bakery market beckons for Vivartia
Vivartia, Greece's largest food production company, yesterday announced it is breaking into the US bakery market with its acquisition of biscuit and cookie firm Nonni.
New ripening cultures add flavour to low-fat cheese
New cheese ripening cultures can improve the flavour in low-fat products as well as speeding up ripening time, says manufacturer Chr Hansen.