Marigot adapts Aquamin for broader beverage uses
Marigot is introducing a new version of its Aquamin ingredient, intended to facilitate calcium fortification in the burgeoning beverage market without impairing taste or colour.
Archives for February 5, 2007
Food industry calls for a more balanced biofuel policy
With the increasing use of some of their raw materials for the production of biofuels, the foodindustry is calling on the European Commission to take measures to ensure they do not face further price hikes for their supplies.
Enzymes improve quality of French fries, says study
Using pectolytic and hemicellulytic enzymes to change the microstructure of potato cells in French fries improves the quality of the finished product, suggests research from Novozymes.
Robotic egg picker speeds up packing lines
A new robotic egg picker and sorter can reduce labour costs by about 83 per cent and improves packing quality, claims its manufacturer.