News & Analysis on Food & Beverage Development & Technology
Researchers from Taiwan are eying a combination of gelatin and poly(-glutamic acid) (-PGA) for the encapsulation of lycopene from tomato pulp waste, offering alternatives for the ingredient increasingly in the consumer's eye.
DSM Food Specialities is introducing a new enzyme in its Let's BakeZyme range, this time targeting dough development, crumb colour and volume in white bread
The UK's Food Standards Agency has issued a draft opinion on that would grant refined echium oil the go-ahead to be marketed in Europe as a novel food and is seeking comments prior to its final decision.