Archives for January 15, 2016

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Green tea and rosemary key to red meat

By Oscar Roussseau

A study conducted on behalf of US ingredients manufacturer Kemin Food Technologies says a green tea and rosemary extract is the best for flavour enhancement and colour preservation of raw meat. 

Bone Broths Co: The bone broth market is wide open

By Elaine Watson

Bone broth is not new, exactly, but most consumers are still not sure what it is, acknowledges the founder of San Francisco-based Bone Broths Co, although that could change in 2016 as high-profile brands such as EPIC enter the market and more celebrities...