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.

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