Coeliac sufferers may benefit from buckwheat enhanced gluten-free bread
Enhancing bread formulations with buckwheat flour could create high quality, antioxidant rich products for the gluten-free sector, says new research.
Archives for September 6, 2010
Barry Callebaut optimises dairy-free milk chocolate alternative
A hike in demand for lactose free products prompted leading industrial chocolate supplier Barry Callebaut to reformulate a 100 per cent dairy free alternative to milk chocolate.
Curcumin not carcinogenic, finds EFSA review
In its safety review of curcumin as a food colouring substance, the European Food Safety Authority (EFSA) concludes that it agrees with the FAO and WHO findings that the food additive is not carcinogenic.
New approach to flavours cuts lead times, says DSM
DSM has set up local finishing centres for its process flavours, which it says allow it to reduce lead time to customers while maintaining exact batch matches.