Flavor enhancer to reduce costs and salt
A new umami ingredient has been launched as a possible alternative to monosodium glutamate which could help food manufacturers reduce costs and salt content in their products.
Archives for July 17, 2008
Grape fibre boosts shelf-life and taste for fish: study
Antioxidant and fibre-rich waste from wine making could offer a cheap and healthy alternative to synthetic antioxidants to prolong the shelf life of fish meat, suggests a study from Spain.
Jungbunzlauer to up citric acid, xanthum gum capacity
Swiss ingredients firm Jungbunzlauer is to invest €50m in increasing capacity of its plants in Europe and improving the efficiency of its production lines.
Nervous citrus industry faces new woes
A disease that can wipeout citrus crops is adding to the woes of an industry that has seen price hikes and supply shortages over recent years.