Maja Foods is introducing a range of natural butter flavours in Europe that are produced using fermentation technology, as it aims to cater to natural flavour needs and the challenges posed by new regulations.
Leatherhead Food International is conducting research into how to
reduce saturated fat levels in bakery products, initially in short
crust pastry, to help its members take action to help meet FSA
Feeding cows sunflower oil more than doubled levels of conjugated
linoleic acids in cheese made from their milk, says new research,
improving the fatty acids' potential in functional dairy
Campina, the ambitious owner of dairy ingredients supplier DMV
International, will buy Belgian milk fat specialist Aveve Zuivel,
in a deal that brings the Dutch firm a new platform for innovations
in butter oil specialities, and improved...
Irish food group Glanbia has picked up a €10.5 million contract to
operate Dairygold's CMP branded liquid milk and cream business,
allowing Dairygold to focus on consolidating sales across its
branded product line-up, Tom Armitage...
The market for fats and spreads in eastern Europe is rapidly
diversifying, whilst rapidly expanding. Furthermore the latest
product launches from the Mintel databases in this segment indicate
that functionality is becoming increasingly...
Butter without the dairy derivative? UK-based company TasteTech has
come up with a 'creamy buttery flavouring' that targets biscuit and
dessert manufacturers looking to tackle the health-conscious
Peanut butter and white chocolate cream pie or apricot white
chocolate walnut scones? As confectionery manufacturers seek to
find new ways to drive forward the white chocolate market, UK-based
TasteTech designs white chocolate flavour...