Study supports encapsulation in synbiotic ice cream
A new study has reported that probiotic bacteria used in synbiotic ice cream had 30 per cent higher survivability in storage when encapsulated in calcium alginate than 'free' probiotics.
Archives for March 18, 2008
Top NMI health and wellness trends: Part I
As health, wellness and sustainability in the food sector continue to move into the mainstream, market research firm Natural Marketing Institute (NMI) has identified eight major trends it expects will drive these sectors.
Gene discovery provides insight into fruit shape and size
The identification of a gene that controls the shape of tomatoes provides new insights into the mechanisms of plant development, offering future opportunities for altering the size and shape of fruits.
Danisco invests in pilot ice cream making technology
Danisco has invested in pilot low temperature extrusion technology to produce high-quality, low-fat ice-cream, to enable testing of ingredients using the same systems as its customers use.
Food prices unlikely to impact Easter spending, report
Higher prices for eggs - both real ones and those made from chocolate - are unlikely to deter US shoppers from celebrating Easter as they always have done, according to research from Nielsen.
New application for enzyme saves gluten costs
Rising wheat prices have led AB Enzymes to promote a new application for Veron HF, which it says can be used to replace gluten in bakery products.