Nestle explores thermogel emulsions for flavour, nutrient delivery
Self-assembled emulsion droplets encapsulated in carrageenan-based gels may one day be able to deliver flavours and nutrients in food, says preliminary research from Nestle.
Archives for February 5, 2009
IFF is 'cautiously optimistic' for 2009 despite margin pressures
High raw material costs and lower sales take their toll on the bottom line at International Flavors and Fragrancesf (IFF).
US to lead global wine consumption
The US will dominate global wine demand within the next three years as the country’s drinking habits shift increasingly towards spirit and vintages, says new industry research.
Symrise introduces ‘market stable’ synthetic mint flavor range
Symrise has introduced a new line of synthetic mint flavors that it says offer a cost effective and market stable alternative to more expensive mint oils.
Mexicans seek high fiber for weight management
Mexicans are becoming more interested in healthy foods and dietary fiber, opening up new opportunities for food and beverage companies to launch high fiber products, according to research from Tate & Lyle.