Non-stick spaghetti? New enzyme developed to stabilise ‘overcooked’ pasta

By Flora Southey

24-Jan-2019 Last updated on 24-Jan-2019 at 09:17 GMT

Non-stick-spaghetti-New-enzyme-developed-to-stabilise-overcooked-pasta.jpg

(Image: Getty/S_Chum) (Getty Images/iStockphoto)

German company Mülenchemie has developed an enzyme to improve the cooking tolerance of pasta, which the firm says could save manufacturers in raw material costs.

Related news

WATCH: A gluten-free flour rich in prebiotic fibre made from pinot noir grapes is helping to challenge the food waste paradigm

21-Jan-2019

By Gill Hyslop

A Brazilian academia-turned-entrepreneur duo, recently relocated from New Zealand to France, has developed the world’s first range of low calorie fermented flours – from byproducts of fruits and veggies usually thrown away – that are rich in protein and...

Innovation in new categories can help lift fibre consumption

16-Jan-2019

By Katy Askew

The health benefits of fibre are becoming more widely discussed and consumers say that they want to eat more of it. But while foods like fruits, vegetables and grains are fibre rich, most of us are still struggling to eat as much as we should. Fibre...