New starch to tackle collapsing cakes – while keeping texture
Tate & Lyle is launching a new modified corn starch for bakery and pastry creams and custards, which is claimed to deliver both cuttability and good mouthfeel.
Archives for May 5, 2010
Price contradictions put industry in a precarious spot, says Fevia
The European food supply chain is being crushed between a hammer and an anvil, according to the Belgian food industry association Fevia, which is setting out to contribute to better understanding between actors and more collaboration.
EFSA asks: How should we communicate?
The European Food Safety Authority has launched a public consultation into its new draft communications strategy, which would make dialogue a new key outcome and lay audiences a new target.
EFSA delivers positive safety verdict on iron additive
The European Food Standards Authority (EFSA) has not uncovered any safety concerns with the nutritional additive Ferrous Ammonium Phosphate (FAP).