Increasing concerns about the healthiness of soft drinks may have
done little to dent sales of colas and other sugar-laden fizzy
drinks (not least because of the proliferation 'low and light'
variants of these drinks) but...
When a certain Dom Perignon formulated the first champagne, or so
legend goes, bubbles were key to the drink's appeal. Hundreds of
years later scientists are still working on the bubbles.
The American Food and Drug Administration has given Schott HiCotec
approval for its innovative PICVD process for barrier coating in
food and beverage packaging made of PET.
Vrumona, the Netherlands-based soft drinks arm of Heineken, has
specified Tyco flow control equipment for an extension to its main
production facility.
Common baker's yeast, Saccharomyces cerevisiae, is best
known for helping to ferment beer and leaven bread. ARS scientists
are working to expand on its applications.
UK-based TasteTech, announced this week a new application for their
Controlled Release Encapsulation (CR100) technology. The company
has been working...
