Antioxidant levels in chocolate show stability - study
The levels of antioxidant activity and flavan-3-ol levels in chocolate products are stable over a controlled shelf life of one year, according to a new study.
Archives for November 5, 2009
Taura takes tiny fruit bits to market
Taura Natural Ingredients is introducing a new line of tiny fruit pieces, opening up new possibilities for moulded chocolates and biscuits to boast real fruit content.
Symrise results show recovery in third quarter as destocking slows
Symrise third quarter sales show a marked ‘upswing’ as destocking came to an end with both flavour and fragrance segments showing positive growth.
Gelatin plus soy protein may mask bitter taste of caseins
Bitter-tasting casein hydrolysates may find more applications if spray-dried with gelatine and soy protein isolate, suggests a new study from Brazil.
Danisco makes xanthan gum to suit applications
Danisco has developed a new range of xanthan gum for use in specific applications, tipped to increase efficiency and allow for lower levels to be used.