Common food additives may cut acrylamide formation
Common food additives like calcium chloride and l-cysteine could reduce the formation of acrylamide in potato chips by about 85 per cent, according to a new study.
Archives for September 23, 2007
Palsgaard counters milk costs for ice-cream makers
Palsgaard is the latest company to develop an ingredient solution that reduces the need for expensive commodities, with an emulsifier-stabiliser technology that calls for less milk solids in ice-cream.
Weyermann makes organic colour for beer, bakery, beverages
German malting company Weyermann is posed to tap the trend towards organic colourings by introducing an organic version of its Sinamar natural liquid malt colour.
Guilt-free indulgence is what consumers want, says Datamonitor
Snack manufacturers need to develop convenient products that offer a mix of indulgence and health benefits in order to meet changing consumer demands, according to a new Datamonitor report.
Functional snack prototypes target natural, organic segments
Cargill this week will unveil two prototype snacks formulations containing organic and natural sugar-replacement ingredients.
Batter made better
The search for a better batter has resulted in a process that helps increase crispiness and reduce fat, according to a new study.