Two Italian entrepreneurial farmers have launched KissinGarlic a mildly flavoured garlic that is easily digested and doesn't cause bad breath. But by cultivating a plant variety that was on the cusp of being lost, they're also on a mission to...
By exploiting plant by-products for precursors to in-demand flavors, Natural Taste Consulting’s (NTC) has come up with natural, sustainable, and highly cost-effective options for a variety of foods – but how are they doing this?
The UK-based global supplier of poultry, red meat and food ingredients, Rectory Foods has launched a new range of premium frozen and dehydrated garlic together with what it describes as an “innovative,” sterilised pouch pack garlic product.
The familiar pungency of the common food ingredient garlic used
extensively by food makers comes down to one particular compound
and its ability to activate specific protein thermoreceptors in the
mouth, say researchers.