Tate & Lyle extends starch range for crispy snacks
Tate & Lyle has introduced a new starch as part of its X-Pand’R range that can create non-sticky pliable doughs for snacks and baked goods processed through sheeters and extruders, the company said.
Archives for February 17, 2010
FDA criticises Kellogg over Listeria contamination
Kellogg has been warned over a raft of food hygiene violations after the discovery of widespread Listeria contamination at a waffle plant, said US food regulators in a document released yesterday.
Salami salmonella suspicion expands to red pepper
Crushed red pepper is now under suspicion for a multi-state salmonella outbreak that has been linked to salami, the US Department of Agriculture (USDA) has said in an investigation update.
Study points to prebiotic soft drinks with tagatose
Beverage formulators looking at next generation products could harness the sweetening and prebiotic effects of tagatose in acidic drinks, says a new study supporting the stability of the ingredient.