Texturizing starch withstands extreme processing conditions
National Starch Food Innovation has developed a flexible heat-resistant starch for adding texture to cold applications mayonnaise and dressings and heated products like soups.
Archives for April 21, 2008
UK firm takes soft approach to wholegrains
A new range of softer wholegrains do not need pre-soaking and so the 'hard bite' texture often associated with grain products is eliminated, the manufacturer claims.
Natural preservative from olives keeps fish fresh
Hydroxytyrosol, a natural polyphenol from olives, may extend the shelf-life of fish products to the same extent as synthetic preservatives, suggests new research.
Organic trend here to stay despite food price crunch
Market analysts say the organic market trend is here to stay, despite rising food prices. In fact, issues surrounding these price hikes - the globalization of food and environmental factors - may actually bolster this market.
Accucaps doubles production capacity in Ontario facility
Accucaps Industries, an encapsulation firm, has converted its Strathroy, Ontario facility to focus on health and nutritional (H&N) products, a move the firm says will double its total production capacity.