Cross-linked pectin to lead to better emulsions for food?
Using enzymes to cross-link pectin may produce new emulsions with enhanced functional properties, and opportunities for food formulators, American researchers report.
Archives for April 24, 2008
Special edition: Probiotic regulations and claims
How Canada regulates probiotics
A second article in a series on probiotic regulations and health claims in different markets around the world examines the situation in the Canadian market.
Benzene reductions successful in soft drinks: study
The spectre of benzene in soft drinks may be lessening after US researchers report results of a "before and after" test resulting from the scares.
Food Design opens new chocolate panning room
UK-based Food Design has extended its chocolate coating facilities as a means of increasing its market reach in both the UK and worldwide.
Flavour key to healthy foods revolution, says Unilever
A Unilever symposium at its Dutch research institute in Vlaardingen has brought together some of its food industry partners and members of academia to discuss ways companies can meet health and wellness trends with an emphasis on flavour development.