Chitosan complex superior for emulsion flavour stabilisation?
A chitosan-containing complex was more effective at stabilising citrus flavours and could offer a cost-effective alternative to gum arabic, suggests joint Italian-US research.
Archives for April 26, 2007
Hershey and Barry Callebaut join forces
Chocolate giants Hershey and Barry Callebaut, have teamed up for a landmark partnership which will see the Swiss cocoa producer providing the raw material for Hershey's chocolate products and expanding facilities in South America.