DSM launches breakthrough enzyme for white bread
DSM Food Specialities is introducing a new enzyme in its Let's BakeZyme range, this time targeting dough development, crumb colour and volume in white bread
Archives for June 12, 2007
Gelatin combo eyed for tomato waste encapsulation
Researchers from Taiwan are eying a combination of gelatin and poly(-glutamic acid) (-PGA) for the encapsulation of lycopene from tomato pulp waste, offering alternatives for the ingredient increasingly in the consumer's eye.
Testing method speeds up detection of melamine
A new food contaminant testing method for melamine and cyanuric acid decreases the time it takes to get accurate results for meats, its developer claims.