China’s Nutrastar to expand organic and speciality foods
Nutrastar is to develop its organic and speciality foods business in an 18 month expansion plan with annual production capacity set to increase to more than 6.5m kg of organic produce.
Archives for September 19, 2011
New bacterial strain may produce higher yield dextran, suggests research
A newly identified lactic acid bacteria strain that produces higher yields of dextran than other strains has been identified by researchers.
South African food industry faces regulatory action on salt
The South African food processing industry is set to face regulatory action in a government bid to meet a 2020 target of salt reduction to less than 5g per day by per person.
Dr Suwelack boosts sourdough production 25% with new drying line
German manufacture Dr Suwelack is expanding its sourdough production by 25 per cent thanks to the start-up of new drying facilities at the company’s headquarters in Billerbeck. The first products look set to emerge from the new line within weeks.
Kerry aims to boost stability of natural citrus flavours
Natural flavours supplier, Kerry Ingredients, has flagged up a six month dateline for the conclusion of an existing project aiming to optimise the stability of natural citrus flavours for use in beverages.
New yogurt stabilisers address soaring gelatin prices: Cargill
Cargill has unveiled a new stabiliser system that it says will help dairy food manufacturers avoid the rising cost of gelatin in yogurt production.
Listeria research forces bacteria to jump hurdles
A new research project is underway at Campden BRI aimed at using ‘hurdle technology’ to help food firms manufacture products with less susceptibility to listeria