Phenolic acids deliver high antioxidant functionality in dough, study
Phenolic acids retain their antioxidant activity after the baking process, said researchers who claim their findings are critical in terms of the development of functional foods.
Archives for November 9, 2010
Galam to collaboration with Czech liquid sweetener player
Galam Group has signed an agreement with Czech company VUC Services to develop new liquid sweetener blends, as part of its strategy to spread its reach into new European markets.
Logo for sustainable palm oil launched by RSPO
The Roundtable on Sustainable Palm Oil (RSPO) has launched a logo that can be displayed on product packaging to inform consumers that the palm oil within has been sourced following RSPO rules.
Roquette partners Solazyme to take microalgae mainstream
Roquette has announced a tie-up with renewable oil and bioproducts firm Solazyme to develop and commercialise microalgae-derived food ingredients from 2011.
Galactic develops lactic acid powder for bakery mixes
Galactic has developed a new powder form of lactic acid for use in bakery products and mixes, which can avoid the need for liquid lactic acid to be added to the dough.
Iron nano-structures open up food fortification opportunities
The continued development of nano-structured iron compounds may allow for innovative fortification of wheat and rice-based foods, suggests new research from Switzerland.