News & Analysis on Food & Beverage Development & Technology
Modifying wheat gluten protein with transglutaminase enzymes improves the gelling, rheological and textural properties, claim Chinese researchers - a result that may offer value-added solutions for a wide range of food products.
Synergy has completed a €5 million production facility investment in order to meet growing demand for a number of value-added ingredients.
Quest International, the flavour firm recently acquired by Givaudan, has launched a new range of fruit flavours based on components that 'precisely replicate the flavours of real fruit at various stages of ripeness'.
New food advertising restrictions in the UK will have a major impact on the market and could affect sales, according to law firm Eversheds.
EU stakeholders are moving closer to consensus over the setting of maximum vitamin and mineral levels for the EU, said speakers at Friday's EHPM/ERNA conference in Brussels, which unfolded without major aggravation between participants.