Enzyme-modified canola protein could improve gelling
Enzymatic modification of protein from canola could enhance the gelling properties of the canola protein isolate, and boost its potential as a food ingredient, suggests a new study from Canada.
Archives for November 21, 2007
Hungary discusses renouncing half its sugar quota
Talks are under way in Hungary aimed at returning 50 per cent of the country's sugar quota to the restructuring fund, in light of the latest sugar reforms announced by the European Union.
Cargill steps up Brazilian chocolate production
US ingredients company Cargill today said it will increase cocoa product operations at the Sao Paulo plant in Brazil, as rising incomes in the country push up local demand for chocolate.
Nano-emulsions boost curcumin as health ingredient
The health benefits of curcumin, the natural pigment that gives the spice turmeric its yellow colour, could be enhanced by encapsulation in nano-emulsions, suggests new research.
Nestle, Bunge, Danisco join sustainability reporting group
Nestlé, Bunge, Danisco, Green Mountain Coffee Roasters, and Tyson Foods are the first food processors to join a programme to develop global reporting standards on sustainability projects in the sector.