Natural soy sauce could slash salt levels in half for certain products, suggests study
Naturally brewed soy sauce may be useful in reducing salt levels in certain foods by up to 50%, according to new research.
Archives for November 17, 2011
Create Flavours pioneers fruit flavours with low-fat dairy affinity
UK company Create Flavours has spent a year working on an in-house research project to develop a new fruit flavours range with increased acceptability in low-fat dairy products.
The time to innovate in energy drinks is now, Doehler
Beverage brand owners would be sensible to diversify within energy drinks now or risk missing out on future market share in a sector increasingly crowded with concepts, according to German ingredients firm Doehler.
Special Edition: Stevia
Is a re-assessment of EU stevia usage on the cards?
Post-market monitoring of stevia use levels in food and drink products could see the European Commission broaden the current authorised food categories, claims a stevia trade body.