Ajinomoto sales up for enzymes and flavourings
Japan-based Ajinomoto has experienced an increase in sales and income, particularly for its enzymes and flavour seasonings, according to its interim financial results released today.
Archives for November 9, 2007
Cargill Texturizing offers choice in lecithin quality
Cargill Texturizing Solutions has expanded its lethicin offering along quality lines, making four different grades available to cater to manufacturers' precise needs and budgets.
Purac tackles acrylamide and flavour with calcium salts
New business strategy at Purac pushes preservation, fortification and flavouring.
Barry Callebaut launches probiotic chocolate
Barry Callebaut announces the roll-out of probiotic chocolate to meet consumer demand for health and wellness foods.
Wild leads the way in Middle Eastern beverage market
Ingredients supplier Wild has this week opened its first beverage ingredients manufacturing site in the Middle East, building on the growing demand for soft drinks in the area.
Fruit anitioxidants develop with ripeness
Compounds in ripe fruit have been found to be highly active antioxidants, making them a potential source of health-promoting ingredients.
Improved taste for healthier chocolate formulations, claims Cargill
Taste is a key challenge for makers of healthier chocolate: Henry Hussell, head of marketing at Cargill Sweetness, takes us through some of their solutions.