Super Gum 'wows' as delivery system for food
The modified gum arabic product 'Super Gum' could stabilise water-in-oil-in-water emulsions, opening up opportunities for fat reduction and novel encapsulation, researchers from New Zealand have reported.
Archives for March 27, 2007
Scientists cook up antioxidant-rich pizza
US scientists have produced a pizza with enhanced antioxidant content in the crust, aimed to boost antioxidant defences and protect against oxidative stress.
India moves in on Tate & Lyle sucralose monopoly
An Indian pharmaceutical firm has completed a new sucralose facility and is ready to begin production of the popular sweetener, using what it claims to be a non patent-infringing process.
Frutarom buys Belmay, becomes UK flavour leader
Frutarom has signed an agreement to acquire flavours firm Belmay - a strategic move said to position it as the leader in UK flavours and bolster its global position in the market.
Givaudan forges agreement to build healthy TasteSolutions
Flavours giant Givaudan has entered into a research and licensing agreement with taste technology developer Redpoint Bio Corp, which is expected to build the company's TasteSolutions programme for health and wellness.
Researchers develop new nut allergen test
A research laboratory has developed new tests that enable processors to identify pine nuts and chestnuts in food, which could help protect consumers with allergies.