Study deepens emulsion-flavour release understanding
Understanding how flavours and aromas are released from food is key to formulating successful products, and new research from Greece may deepen our understanding.
Archives for May 18, 2008
Danisco aims to adapt to US cultures
Danisco is expanding the range of yoghurt cultures available to its US customers in order to exploit impressive growth within the market.
Galam extends fructose reach for US beverages
Galam is aiming to expand its fructose sweetener brand in the US as new supplies come on-stream that can meet demand for natural sweeteners, particularly for beverages.
Herbalife lead levels draw attention
Supplements manufacturer Herbalife has been accused of exceeding lead limits established under California's controversial Proposition 65 regulations.
Salty veggie products cause concern
The salt content of vegetarian sausages and burgers can often be the same as, or even higher than, their meaty equivalents, according to a recent survey.
New EU rules for enzyme market one step closer
Rules authorising enzymes need to be updated and simplified, and enzymes should be authorised only where the consumer benefits, said Europe's Environment committee, clearing the next hurdle in a new legal framework for enzyme players.