Gum Arabic beats modified starches for beverage stability
Gum Arabic is still the best option for stabilising beverage emulsions, when compared with modified starches, according to a comprehensive new study.
Archives for June 9, 2010
Symrise and partner to increase L-menthol production
Symrise is planning a major increase in its capacity of synthetic menthol as demand from confectionery and oral care sectors is surging, especially in emerging markets.
Commission planning food chain effectiveness forum this month
The European Commission is planning to set up a new forum on the effectiveness of the European food chain by the end of this month, industry Commissioner Antonio Trajani said yesterday, as part of efforts to improve the agri-food industry’s competitiveness.
Arla develops milk protein for Phenylketonuria sufferers
Arla Foods Ingredients has developed a milk protein to be used in foods for people suffering from the genetic disorder phenylketonuria (PKU).