Common food additives may cut acrylamide formation
Common food additives like calcium chloride and l-cysteine could reduce the formation of acrylamide in potato chips by about 85 per cent, according to a new study.
Archives for September 23, 2007
Palsgaard counters milk costs for ice-cream makers
Palsgaard is the latest company to develop an ingredient solution that reduces the need for expensive commodities, with an emulsifier-stabiliser technology that calls for less milk solids in ice-cream.
Weyermann makes organic colour for beer, bakery, beverages
German malting company Weyermann is posed to tap the trend towards organic colourings by introducing an organic version of its Sinamar natural liquid malt colour.
Functional snack prototypes target natural, organic segments
Cargill this week will unveil two prototype snacks formulations containing organic and natural sugar-replacement ingredients.