Culinary inspiration crucial to Givaudan R&D
Givaudan's Chefs' Council demonstrates a significant part of the international flavour company's strategy to seek culinary inspiration for the development of future flavours.
Archives for May 15, 2008
Amino acids may extend sweet potato starch's gelling possibilities
As interest in potato starch increases due to clean label pressures, US scientists report that the gelling and paste-forming properties of starch from sweet potatoes can be controlled by using amino acids.
Penford and CP Kelco ink Genu Plus deal
Penford Food Ingredients and CP Kelco have signed an agreement that grants Penford exclusive use of Kelco's Genu Plus carrageenan line for the US meat, poultry and seafood industry - evidence of the hydrocolloid industry's increasing willingness to...
ADM Cocoa starts supply of organic chocolate ingredients in UK
ADM Cocoa has introduced new procedures in its cocoa facilities in the UK so as to be able to supply a new range of certified organic chocolate to its food industry customers.
ABF-GBI competition review extended
The European Commission has extended its competition review of the planned acquisition by Associated British Foods (ABF) of some parts of GB Ingredients' business by one month.
Cargill names stevia brand on back of new science
Cargill yesterday gave a name to its stevia brand, further to the publication of an overview of the science supporting the use of rebiana as a sweetener.