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Stabilising systems for cheese preparations and recombined products

Stabilising systems for cheese preparations and recombined products

Hydrosol | 19-Aug-2014 | PDF Application note
Cheese preparations offer attractive savings potential. As a rule they are cheaper to produce than real cheese, mainly because vegetable...

Global Regulatory Trends & Recent Provisions

Leatherhead Food Research | 16-Jun-2014 | PDF Technical / white paper
With ever-changing food regulations and a different focus in different countries/regions, it is difficult to identify global regulatory t...

Obesity and health: the big fat, sugar and salt debate

WRBM | 03-Jul-2014 | Webinar On-Demand Supplier Webinar
Frustrated by what seem to be half-truths, misrepresentations and downright falsehoods peddled in the increasingly acrimonious debate abo...
Kalsec

KALSEC® NATURALLY SOURCED RED COLORS FOR HIGHER pH FOODS

Kalsec | 06-Jun-2014 | PDF Technical / white paper
Color has a tremendous influence on our purchases of food and beverages.  How a product looks impacts the consumer’s purchase and ca...

Global snapshot: Functional and healthy dairy

William Reed Business Media | 12-Dec-2013 | Webinar On-Demand Supplier Webinar
Think you have a handle on the global functional and healthy dairy market? Congratulations if you do, because the dairy sector is changin...
Fonterra

Think dairy, to take advantage of the global protein phenomenon

Fonterra | 12-Dec-2013 | Webinar On-Demand Supplier Webinar
Protein, which has been called the ‘next super nutrient’, is expected to continue to play a key role in functional food and beverage new...
Arla

Take your products to the next level with high-protein appeal

Arla Foods Ingredients | 12-Dec-2013 | Webinar On-Demand Supplier Webinar
Previously the domain of hardcore sports and workout enthusiasts, the appeal of dairy protein as an ingredient has broadened. High-protei...
WRBM

Roundtable discussion: Marketing healthy & functional dairy products. What do consumers want?

William Reed Business Media | 25-May-2014 | Webinar On-Demand Supplier Webinar
The Fonterra Everyday Nutrition Innovation Programme Manager,Shelley Smith, The Healthy Marketing Team founder and president, Peter Wenns...
Dairy Reporter

How low can you go? Meeting taste and texture reformulation challenges head-on

William Reed Business Media | 25-May-2014 | Webinar On-Demand Supplier Webinar
Dairy processors around the world are working relentlessly to cut levels of sugar, fat, salt etc. – the bad stuff – in their products. Bu...
Roquette

Meeting today’s COST, TEXTURE and NUTRITION challenge

Roquette | 12-Dec-2013 | Webinar On-Demand Supplier Webinar
Dairy products development is being driven by multiple innovative trends, from taste and texture improvement to health and sustainable de...
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