Scientists lift the lid on flavour encapsulation limitations
Encapsulating flavours in proteins in order to protect it during food formulation, may be counter-productive if the protein reacts with the flavour, says a new American study.
Archives for March 4, 2009
Cadbury builds Fairtrade awareness, bar-by-bar
Cadbury’s commitment to source cocoa for its popular Dairy Milk chocolate bars is a strong signal that responsible sourcing is moving out of a niche and into the mainstream, and will introduce more consumers to the principal.
PureCircle reaps rewards for Reb A contracts in H1
Reb A producer PureCircle has reported a net profit increase of 75 per cent for the first half of 2009 after securing major contracts with companies including PepsiCo, Whole Earth and Cargill ahead of regulatory clearance in key markets.
Raw materials and acquisition costs drag earnings down for Symrise
Sales increases at fragrance and flavour company Symrise were not enough to keep net income from slipping in 2008.
Anti-scuff glaze for enrobed chocolate to keep up appearances
Edible coatings and films firm Mantrose UK rolls out an anti-scuffing innovation that it claims protects against surface damage while maintaining the original appearance of the chocolate.