New crispy snack technology for microwaveable products
New snack coating technology from Crisp Sensation Holding claims to retain the crispness of food products after preparation in both microwave and combination ovens.
Archives for October 18, 2010
Arla takes the egg out of nougat for Chinese
Arla Foods Ingredients has developed a whey protein isolate to replace egg whites in nougat for a Chinese customer facing problems with inconsistent egg quality.
Dispatches from IPA 2010
Trends driving belting technology
Heightened food safety concerns, durability, ease of cleaning and minimising downtime are all trends driving developments in belting systems for food processing players.
Emerging economies outstrip EU food sector growth
Low levels of R&D, high input costs and uneven relations with retailers are amongst the reasons for emerging economies are outpacing growth of the EU food and drink sector, says a new CIAA report.
Fatty diets linked to sepsis immune overreaction: Mouse study
Consuming a high-fat diet may send the immune system into over-drive, causing it to react more strongly to systemic bacterial infection and leading to inflammation, according to a new study with mice.