Encapsulated CLA passes dairy taste test - study
Encapsulation of conjugated linoleic acids (CLA) using whey protein led to better stability of the ingredient and consumer acceptance when used in dairy, says a new study.
News & Analysis on Food & Beverage Development & Technology
Encapsulation of conjugated linoleic acids (CLA) using whey protein led to better stability of the ingredient and consumer acceptance when used in dairy, says a new study.
The US Food and Drug Administration (FDA) has amended its food additive regulations to allow for the safe use of glycerol ester of tall oil rosin (GETOR) to adjust the density of citrus oils used in beverage applications.
Syral is set to unveil its new sales and industrial organisation in October, following the acquisition of Tate & Lyle starch assets that is currently underway, and says it will be able to respond to customers' changing sweetener demands.
Associated British Foods (ABF) has forged an agreement with Chinese sugar group Hebei Tian Lu, which is expected to revolutionise beet sugar production technology and boost yields.