Cross-linked pectin to lead to better emulsions for food?
Using enzymes to cross-link pectin may produce new emulsions with enhanced functional properties, and opportunities for food formulators, American researchers report.
Archives for April 24, 2008
Benzene reductions successful in soft drinks: study
The spectre of benzene in soft drinks may be lessening after US researchers report results of a "before and after" test resulting from the scares.
Food Design opens new chocolate panning room
UK-based Food Design has extended its chocolate coating facilities as a means of increasing its market reach in both the UK and worldwide.
Kraft Foods sells European assets
Kraft Foods announced on 24 April that it has signed agreements to sell its Artiach biscuits business in Spain to Barcelona-based bakery Panrico and its Balaton chocolate trademark in Hungary to Nestle.