Food dehydration method keeps quality but cuts cost
Norwegian researchers have developed a new dehydration method that produces granulated food of the quality of vacuum freezing-dying at a fraction of the cost, writes Anthony Fletcher.
Archives for March 30, 2005
Mannitol method to slash price for low cal sugar replacer?
A new method that uses powerful enzymes to convert fructose and sucrose into the low calorie sugar alcohol mannitol receives patent protection, opening up cheaper sources for this chewing gum ingredient, reports Lindsey Partos.
Advitech devotes resources to psoriasis product trials
Canada's Advitech is continuing with the clinical trial program for XP-828L sweet whey protein extract to give the product weight with dermatologists and help it achieve its market potential - an effort which led the biotech company to release C$3...