News & Analysis on Food & Beverage Development & Technology
Food makers must leap into ethnic food development to ensure they cash in on the burgeoning European market for packaged ethnic foods predicted to hit €7 billion in Europe by 2009 on double digit growth.
New yeast blends to help vintners enhance flavour as they make wines with ever higher alcohol content have been developed by international ingredients firm Chr Hansen.
Ending months of speculation, hungry US ingredients firm Cargill strengthens pectin, lecithin and flavour positions, agreeing today to buy the food ingredients unit of German chemical giant Degussa.
Cheese and low-lactose are where it's at in dairy enzyme development, says a new report, with Chr Hansen and DSM stealing an early lead in the race to add value to the sector.