Cargill claims soy grit quality enhanced through sorting efficiency
Investment in new technology has resulted in soy grits with improved appearance and taste profile to bread, cookie and breakfast cereal use, claims ingredient supplier Cargill.
Archives for May 20, 2010
Study finds adding fibres to bake-off breads increases hardness
The inclusion of resistant starch (RS) and fibre blend in bake-off bread formulation induces a reduction in the specific volume of the bread and an increase of hardness while pectin negatively impacted on crumb structure, according to research from Spain...
FSA formalises EU legalisation request for ‘smokies’
The UK Food Standards Agency (FSA) has urged the European Commission to amend EU law to permit the production of ‘smokies’, the common name for smoked skin on sheep carcasses.
Emerging markets to fuel European meat equipment recovery
Recovery in the European meat packaging and processing equipment sectors will be led by increasing demand in emerging markets such as Eastern Europe and South America, said the German trade association.