News & Analysis on Food & Beverage Development & Technology
There will be a “significant uptick” in US product launches containing Purefruit in the next six months, while the monk fruit-based sweetener is also moving towards price parity with stevia on a cost-in-use basis for many applications, claims Tate & Lyle.
Spanish researchers have developed a novel process that involves adding dehydrated waste grape skins to red wines before bottling to improve their color, aroma and phenolic content.
A new starch emulsifier developed by Ingredion can deliver four times the emulsifying power of traditional beverage emulsifiers, enabling manufacturers to slash production and distribution costs, claims the ingredients giant.