Flavor enhancer to reduce costs and salt
A new umami ingredient has been launched as a possible alternative to monosodium glutamate which could help food manufacturers reduce costs and salt content in their products.
Archives for July 17, 2008
Grape fibre boosts shelf-life and taste for fish: study
Antioxidant and fibre-rich waste from wine making could offer a cheap and healthy alternative to synthetic antioxidants to prolong the shelf life of fish meat, suggests a study from Spain.
Jungbunzlauer to up citric acid, xanthum gum capacity
Swiss ingredients firm Jungbunzlauer is to invest €50m in increasing capacity of its plants in Europe and improving the efficiency of its production lines.
Nervous citrus industry faces new woes
A disease that can wipeout citrus crops is adding to the woes of an industry that has seen price hikes and supply shortages over recent years.
Early probiotic consumption stops gut problems: study
Probiotic bacteria may reduce the occurrence of gut complications in premature infants, suggests new research with piglets.
Bakery products developed as caffeine carriers
Maxx Performance has put the focus on bakery to deliver microencapsulated caffeine, with products aimed at improving memory and performance but without impacting taste or flavour.