Liquid nitrogen cooler rapidly chills
A new cooling system uses liquid nitrogen to rapidly chill and freeze foods, its manufacturer claims.
Archives for May 20, 2007
Weekly comment
Masterfoods and the vegetarianisation of food
Masterfoods' U-turn over its plan to reformulate its famous confectionery brands using animal-derived whey sets a precedent that will prevent any other food manufacturer from flying in the face of the global trend towards the vegetarianisation of our...
Barry Callebaut unlocks the secrets to cocoa flavour
Leading cocoa producer Barry Callebaut has discovered the specific bacteria responsible for flavour creation during extensive research into cocoa bean fermentation - enabling the company to produce better quality chocolate in the future.
Hydrocolloids ideal to extend probiotic use?
The continued success of probiotics will depend on finding ways of protecting the friendly bacteria during processing, opening up opportunities for food ingredients and biopolymers, experts say.