Common food additives may cut acrylamide formation
Common food additives like calcium chloride and l-cysteine could reduce the formation of acrylamide in potato chips by about 85 per cent, according to a new study.
Archives for September 23, 2007
Kraft launches toasted butter flavor
Kraft Food Ingredients has introduced a new toasted butter flavor, which the firm says can be used in a range of applications to achieve a butter taste without the caloric content.
Palsgaard counters milk costs for ice-cream makers
Palsgaard is the latest company to develop an ingredient solution that reduces the need for expensive commodities, with an emulsifier-stabiliser technology that calls for less milk solids in ice-cream.
Weyermann makes organic colour for beer, bakery, beverages
German malting company Weyermann is posed to tap the trend towards organic colourings by introducing an organic version of its Sinamar natural liquid malt colour.
CLA isomers show promise against colon cancer - study
Isomers of conjugated linoleic acids (CLA) may stop the spread of colon cancer, suggests a new study from Korea that adds important new data to our understanding of the ingredient.