Trehalose best for improving aroma in dried fruit products?
Trehalose, a sugar found naturally in mushrooms, honey, lobster and shrimp, improves the aroma and quality of dried fruit ingredients, suggests a new study.
Archives for March 7, 2007
Tstix technology takes on the teabag empire
A new infusion technique that allows one product to do the job of both teabag and teaspoon has grabbed interest from major companies and is looking to usurp the teabag's stranglehold on the hot beverage market.
Breakthrough technology
Probiotic encapsulation: Body armour for the bugs
From double coating with soy peptides, to protection with whey proteins, encapsulation of sensitive gut-friendly bacteria is breaking new ground for probiotic food applications.
Tate & Lyle ANZ expands regional presence
Tate & Lyle's new Australasian subsidiary is set to assume responsibility from Danisco for the distribution of Krystar crystalline fructose in the region.
Strong trading for Premier as it gears up for RHM takeover
UK food processor Premier Foods remains undaunted by last year's rising raw material costs and unseasonably warm summer weather - posting a 12 per cent rise in pre-tax profits in its preliminary results announced yesterday.
Breakthrough technology
Baking breakthrough improves product quality
Bakers could soon be benefiting from new technology developed to ensure high standards of product quality and appearance are met while maximising efficiency, cutting costs and reducing waste.