New bread aromas enhance taste in salt reduced products
Ingredients and flavours supplier Synergy has developed a range of natural bread aromas designed to capture artisan bakery qualities in products with a reduced salt content.
Archives for June 23, 2008
Lightweight foam tray offers high sealability and strength, says firm
A new C-PET foam tray targeted at the chilled and frozen ready meals sector weighs 30 per cent less than standard rigid trays but still provides heat resistance, hermeticity and shelf life, claims its manufacturers.
New sweetener to hit market hungry for alternatives
An ingredients company has developed a new natural sweetener that it claims tastes like cane sugar and is expected to rival products such as stevia.
Healthy and fun drive ice cream innovation at new Unilever centre
Unilever's new global Centre of Excellence Ice Foods is aimed at increasing ice cream innovation by developing healthier products that are more exciting and provide varied sensory experiences.
Cargill launches xanthan gum made in China
Cargill has started production of two new xanthan gum products out of its facility in China, after implementing technology transfer from France and ensuring quality and safety standards meet requirements.
Industry on-board with anti-acrylamide enzyme, says Novozymes
Acrylaway, the acrylamide-reducing enzyme from Novozymes, has received approval in a slate of countries worldwide and is now being applied across broad range of bakery and snack products.