Cargill's first base in Algeria - for texturizers
Cargill Texturizing Solutions has set up the global corporation’s first office in Algeria, as it spies growing opportunities for its ingredient range in the high growth North African market.
Archives for January 8, 2009
New loaf size could help cut waste
Bread manufacturers are being encouraged to take advantage of recent changes to regulations by introducing new loaf sizes to the UK market to help cut down on waste.
Food and the Czech presidency
The Czech presidency of the EU Council has published its work programme for the next six months, pledging progress on the food labelling regulation proposal, debate on food quality issues, simplification of the CAP and discussions on the policy’s future.
National Starch launches ingredient for reduced-fat cakes
National Starch Food Innovation (NSFI) is launching a new specialty starch derived from tapioca, which is said to enable a 75 per cent reduction on the butter, margarine or shortening used in cakes.
New collaboration enhances one-stop-shop approach, says Intertek
Global food safety and quality analyst firm, Intertek, has continued its recent series of collaborations with the acquisition, announced today, of the North American food facility auditing company, RQA.
Whey protein promises nano-encapsulation of omega-3
The whey protein beta-lactoglobulin may spontaneously bind the omega-3 fatty acid docosahexaenoic acid (DHA) and offer nano-encapsulation potential for formulators.