Tate & Lyle positive on sucralose bounce back
Tate & Lyle has indicated that some recovery of sucralose sales towards the end of its financial year, and says it is making progress in yield and process improvements.
Archives for April 1, 2009
Symrise develops toolbox to tackle stevia flavour issues
Symrise has launched a new toolkit of flavour masking solutions to help food manufacturers to overcome the off-notes and aftertaste associated with stevia-derived sweeteners.
Calls for market withdrawal of nano products
Products containing nanotechnology which are already on the market should be withdrawn until safety assessments can be made, claims the European Parliament’s environment committee.
Danisco unveils gelato concept for industrial production
Danisco has developed a new emulsifier and stabiliser system to help food manufacturers create artisan-style ice cream on an industrial level without compromising on texture.
Declining chocolate market felt by Mars and Barry Callebaut
Clear signs that falling consumer demand for chocolate is starting to impact the supply chain with Mars' chocolate business in France announcing contracted production in Alsace.
Amaranth may extend gluten-free bread shelf-life: Study
An extract from amaranth may extend the shelf-life of both gluten-containing and gluten-free breads, according to new research from Italy.
Talking Point
Is the food industry following in tobacco’s footsteps?
FoodNavigator-USA.com asks its readers whether it is justified to compare the food industry with tobacco.