TasteTech has introduced a new 90 per cent version of its controlled release encapsulated sorbic acid to inhibit mould on bread, as industry seeks more ways to reduce formulation costs without impairing quality.
UK-based TasteTech, announced this week a new application for their
Controlled Release Encapsulation (CR100) technology. The company
has been working...
UK company, TasteTech have developed a new method for processing
paprika and turmeric spices. The method is a controlled release
encapsulation, whereby...
The UK Soil Association has approved an organic encapsulated Sodium
Bicarbonate produced by TasteTech, a Bristol food technology
company. The ingredient...