Cyclodextrin could mask bitter flavours in beverages: Study
The bitter taste that amino acids give to beverages could be masked by adding alpha-cyclodextrin, according to new data from Brazil.
Archives for April 15, 2009
French fruit juice is recession-proof, declares group
Fruit juice is still a dynamic, growing sector in France and is showing no sign of slowdown, according to trade organisation UNIJUS – although data do belie some trading down in purchasing patterns.
Danisco pinpoints growth drivers for enzymes
The food and beverage enzyme market looks set to continue growing, says Danisco chief, as food firms turn to processing aid to solve issues of cost, safety and quality, and new health and nutrition benefits are uncovered.
New Purac product cuts acrylamide formation
Purac has developed a new calcium lactate product which it claims can reduce acrylamide in snacks by up to 80 per cent without affecting crispiness and taste.
Bread flour prices hover high over quality concerns
Prices for bread flour have fallen from their highs of 2008, but price pressures are constant for wheat flour used in bread formulations as quality concerns remain.
X-ray protection against food contamination
Improved protection against the contamination of wrapped confectionery and other food products with metals and plastics is claimed for the new small-size version of Ishida Europe’s X-ray inspection system.