Chitosan complex superior for emulsion flavour stabilisation?
A chitosan-containing complex was more effective at stabilising citrus flavours and could offer a cost-effective alternative to gum arabic, suggests joint Italian-US research.
Archives for April 26, 2007
Hershey and Barry Callebaut join forces
Chocolate giants Hershey and Barry Callebaut, have teamed up for a landmark partnership which will see the Swiss cocoa producer providing the raw material for Hershey's chocolate products and expanding facilities in South America.
New collaboration aims to combat bitterness in soy protein
Solae and Senomyx have entered into a collaborative agreement for the development of new flavor ingredients intended to enhance the taste characteristics of soy proteins.
DSM builds Chinese process flavour capacity with new facility
DSM Food Specialities is opening a new process flavour plant in Xinghuo, China, which it says will expand its product range and double capacity to make the Dutch company becomes the largest process flavour maker in the world.