Tate & Lyle rebalances private label dairy desserts
Tate & Lyle is introducing two new ingredient systems under its Rebalance range for desserts and sauces with reduced sugar or no-added sugar.
Archives for May 17, 2007
Enzymes offer novel ginger ingredients
Scientists in Germany have proposed the use of enzymes to obtain ginger pastes with higher valuable ingredients retention, and offer industry higher value products at lower costs.
Asda reformulates to cut out artificial additives
UK supermarket Asda said it is removing artificial colours and flavours from all of its private label food and beverage products - the biggest indication to date of the shift towards natural ingredients in lieu of artificial additives.
Rising meat, grain prices put squeeze on supply chains
It may be a lucrative time for farmers, but the continuing boom in grain and meat prices will put the squeeze on plant managers to find ways to cut costs out of their supply chains.
DSM enzyme offers better high-fibre bread stability
Ingredients specialist DSM is helping bakers target the lucrative health-conscious market with its newest enzyme product, designed to overcome the typical obstacles associated with producing high fibre breads.
TIC Gums gets Halal certification
Hydrocolloid supplier TIC Gums has announced the Halal certification of its production plant, allowing the firm to enter the niche but growing market for foods meeting the needs of Muslim consumers.