DSM launches enzyme for cloudy citrus drinks
DSM has developed a new enzyme for citrus fruit processing, which retains a cloudy appearance in juice drinks and makes them more visually appealing to consumers.
Archives for October 3, 2007
Tate & Lyle woos Asia with R&D drive
Tate & Lyle has opened a new research and development centre in Shanghai, China to help manufacturers develop food products that are targeted to the preferences of Asian consumers.
RFID system ensures happier harvests
The development of a new RFID software system offers the fresh food industry an unprecedented level of monitoring and traceability, to ensure safety is retained from the farm to the fork, its manufacturer claims.
Hairy roots eyed as flavour factories
Hairy roots, structures formed by a common soil bacterium after it infects a plant, could be tailored to become natural factories to produce food flavourings, researchers have reported.
Plant sterols in low fat milk effective for cholesterol cuts
Phytosterols incorporated into low-fat fermented milk was effective in lowering LDL cholesterol levels in people with slightly elevated cholesterol, French researchers have reported.
Wild expands, aims to create flavor campus
Wild Flavors will next week expand into new facilities opposite its current location, a move that reflects the flavor manufacturer's fast pace of growth.