Nestle looks to self-assembling structures for low-fat products
A simple structured emulsion system could correct for flavour imbalances in reduced and low-fat products, scientists at Nestlé Research Center (NRC) have reported.
Archives for January 23, 2008
Roller re-launched for improved cereal flakes
Baker Perkins has updated its hydraulics system for converting grains into cereals, claiming that the new technology improves product quality by processing more even and consistent flakes.