New system to save energy in baking process
MIWE has developed a heat recovery system which could provide bakers with significant energy savings by converting up to 25 per cent of energy used in baking back into hot water.
Archives for October 15, 2008
Low cost, high purity fish protein isolate hits global market
Advances with membrane technology means lower price protein from fish are available to food manufacturers globally, with potential to not only replace whey proteins in some applications, but offer a base protein ingredient.
Symrise invests to understand Russian tastes
Flavour firm Symrise has added new development labs and a sensory and consumer research centre to its site in Moscow, as it aims to increase understanding of Russian tastes.
World Food Day
Spotlight on climate change’s effect on food security, safety
The message blasting out from World Food Day events is ‘adapt now, or the consequences will be grave’. While the world’s poorest will bear the brunt, food safety could be affected everywhere.
BSE testing change could benefit meat sector
A move to raise the age limit from 30 to 48 months at which UK cattle are tested for Bovine Spongiform Encephalopathy (BSE), would, if implemented, help reduce processors' costs and free up supplies.