Bakery

To make Tagatose, Nutrilab NV hydrolyzes lactose from whey permeate into glucose and galactose. This is then followed by an isomerization process of galactose using an L-arabinose isomerase

Scientists report 'guidelines' for tagatose use in food and beverages

By Stephen Daniells

Using tagatose to sweeten food and drink products has taken a step forward as Korean scientists report the ‘first quantitative data on the relationship between the sweetness of tagatose and sucrose over a range of sweetness levels commonly encountered...

Whole grains and health: Where’s the evidence?

Dispatches from the Whole Grains on Every Plate conference

Whole grains and health: Where’s the evidence?

By Elaine Watson in San Antonio, Texas

Epidemiological studies reveal a clear association between increased wholegrain consumption and a reduced risk of colorectal cancer, cardiovascular disease, elevated blood pressure, type 2 diabetes and weight gain.

Could quinoa have stomach health benefits?

Could quinoa have stomach health benefits?

By Stephen Daniells

The potential benefits of quinoa may extend to gut health, suggests the first study to report that polysaccharide fractions from the seeds may have anti-ulcer activity.

Kalsec rosemary extracts “allow for addition directly into the cereal and provide performance without contributing the bitter, off flavors associated with other natural antioxidants”, says Gary Augustine

Natural antioxidant offers shelf-life boost for extruded cereals

By Elaine WATSON

Rosemary extracts can deliver a significant reduction in the formation of hexanal - a marker for oxidation in foods - without the bitter off-flavors associated with other natural antioxidants, tests by natural extract specialist Kalsec have revealed. 

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