News & Analysis on Food & Beverage Development & Technology
Solae has introduced a new soy fibre ingredient intended to increase the yield and fluid retention of processed meat products, such as ground and kebab meat, while reducing cooking time, the company has said.
The EU Commissioner for Health and Consumer Policy has indicated that he supports science-based approaches to sustainability in the food chain, but not at the expense of safety and consumer confidence.
Ensuring consumers reap the benefits from the beneficial compounds in cocoa may mean formulating products with more sugar, suggests a new study from Kraft.
Summer 2010 will the see the opening of a new innovation centre at a milled grain technology developer’s headquarters in Hamburg that is set to focus on R&D in the areas of health and nutrition.
It’s a sticky issue that just won’t go away. There are sugar-free, tooth whitening and nicotine added versions but none from leading makers, as yet, that are dissolvable in rain.
BASF continues to be the subject of rumours that its supervisory board has approved a takeover bid for fellow German supplier, Cognis, which is owned by Permira PERM.UL and Goldman Sachs Capital Partners.