The clean label ingredient specialist has developed delyte 10 specifically for pastry, which will help bakers align their products to the UK government’s ambitious target to reduce calories by 20% by 2020.
A new fat replacer from hydrocolloid firm Gum Technology has been
designed specifically to interact with the milk proteins present in
dairy goods, and claims to cut fat by up to 10 percent in
"The brain's perception of fat cannot be completely reduced to
viscosity," Dr. Ivan de Araujo at Oxford University tells
Lindsey Partos, following new findings on the texture of
food that suggest there is 'something...
Scientists use oat, soybean or rice hulls to produce new high-fibre
fat replacer. Company behind the research is looking for food
processors to help market Z-trim - for use in dairy products, baked
goods, ground meats, pasta, snack...