Looking to new market gains in the UK, US and Australia German
ingredients group Degussa has revamped its line of bakery cream
systems to target food makers with a competitive package, writes
Maker of the low-cal, low-carb sweetener tagatose teams up with the
number four flavour house Symrise to trial new flavour systems that
could bring cost savings to food manufacturers in their flavour
formulations, writes Lindsey Partos.
Danish ingredients company Chr Hansen has licensed the use of a
genomics tool to improve knowledge of how probiotic bacteria work.
It could help the firm develop new probiotic bacteria with superior
benefits over existing products.
Americans' attitudes about genetically modified (GM) foods remain
divided, although their opinions appear not be deeply held and can
be influenced by new information and events, according to a study
released this week, reports...
Understanding the genetic make-up of rice will help scientists to
map the genomes of corn and sorghum crops, say US researchers, at
at time when scientists are keen to promote the gluten-free
benefits of sorghum in food formulations.