Natural mouthfeel is key for reduced-calorie formulations: Givaudan
Swiss flavor giant Givaudan has launched a new programme aimed at developing reduced-calorie products that do not compromise on taste or mouthfeel.
Archives for February 22, 2012
Inulin could help slash fat in cakes, say researchers
Replacing fats and oils with fibre in the form of inulin could lead to 70% reductions in fat, whilst maintaining good taste and functionality, in bakery products, according to new research.
Seven workers hospitalised after Fox’s Biscuits fire
Seven workers have been taken to hospital after a fire broke out at Fox's Biscuits plant in Batley at 10.45am today (February 22).
Caravan Ingredients introduces new low sodium baking powder
Caravan Ingredients has introduced a new low sodium baking powder that it claims is up to 44% lower in sodium than other industrial baking powders.