New cultures to speed salami ripening
Chr. Hansen has developed a new range of meat cultures for Italian-style salamis which it says speed up the fermentation process while creating flavoursome, well-textured, and safer sausages.
Archives for October 20, 2009
Food processing added to Australia’s carbon cutting scheme
Plans to include food processors in Australia’s Carbon Pollution Reduction Scheme (CPRS) but with special support have been welcomed by the Australian Food and Grocery Council (AFGC).
Purac proposes lactic acid for stevia off-flavour masking
Beverage companies have a new tool to deal with the potential off-flavours associated with stevia sweeteners, as Purac is launching a new lactic acid ingredient.
High protein diet may make brain lighter: Animal study
Eating a high protein diet appears to make the brains of mice lighter, report researchers who hypothesise that this could make them more vulnerable to Alzheimer’s disease.