Archives for February 24, 2012

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Sonneveld responds to Dutch salt cap on bread

By Oliver Nieburg

Increasing aromas and using oxidised enzymes can help bread manufacturers reduce salt as a Dutch cap on salt content looms, according to ingredients firm Sonneveld.

Frutarom link with academia bears fruit for sausages

By Jane Byrne

A collaborative research project between Frutarom Savory Solutions and academia has fed into the development of a starter culture for raw sausage meat that the ingredients firm flags up as enabling a rapid lowering of the pH value while ensuring safety...

Nestlé promises UK Dolce Gusto recycling 'solution' update shortly

By Ben Bouckley

Nestlé plans to build a new Dolce Gusto factory in Germany to capitalise on one of its fastest-growing European businesses, with a growth rate of over 50%, and told BeverageDaily.com it is exploring 'solutions' that will allow UK consumers to recycle...