Whey protein may aid low-fat yoghurt formulation: Study
The addition of whey protein may boost the textural properties of low-fat yoghurt to levels comparable with its full-fat counterpart, according to new research.
Archives for June 13, 2011
New microbial enzymes aim to plug animal-free Italian cheese gap
Biocatalysts has launched a new range of microbial enzymes to produce Italian style cheese for processing applications without resorting to animal-derived products.
Citric acid may boost retention of natural colouring, says research
The addition of one per cent citric acid to rice flour prior to extrusion cooking may reduce the amount of colourant needed by 25 per cent, according to new research.
New margarines can cut sat fat in bakery by 10%
Two new margarines for bakery products can cut saturated fat content by 10 per cent, claims Richardson Oilseed Limited.