Study seeks optimal extraction method for lavender flavour
Supercritical CO2 and ultrasound extraction present alternatives to hydrodistillation as a method for deriving food flavourings from lavender, according to a new study.
Archives for August 4, 2008
Enzyme designed for light beer brewing efficiency
A new development in brewing enzymes can improve cost efficiency within the production of light beers to tap growing demand in the category across the globe, according to its manufacturer.
Low risk from average level dietary exposure to PAHs, says EFSA
The European regulator has found that there is a low risk to consumers from polycyclic aromatric hydrocarbons (PAHs) in foods based on average dietary exposure but says risk management action may be required for high dietary intake.
UK firm puts fruit fibres to use in flavours
Ungerer has developed an innovative range of fruit flavours that uses fruit fibres as carriers in place of maltodextrose or wheatstarch, making a natural ingredient out of a by-product that can also boost food’s fibre content.