Ready-to-use peel polymers offer resilience and easy opening, says Dow
Versatility, seal reliability and easy opening are benefits claimed by Dow Chemical for its new range of peel polymer formulations for food packaging.
Archives for November 9, 2010
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.
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.
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.
PFCAs migrating from some packaging linings - study
Chemicals used in the linings of packaging such as fast-food wrappers and microwave popcorn bags are leaching into foods, adding to human chemical blood contamination, a new study has claimed.