Givaudan off-loads St Louis ingredient facility to PCI
Fragrance and flavors player Givaudan has announced the sale of its St Louis based food ingredient business and manufacturing facility, as the company continues product streamlining.
Archives for February 15, 2008
Green tea extracts could be meat preservatives
Indian scientists are looking into the potential of green tea polyphenols to stop the oxidation of fat in meat products, thereby extending shelf-life and preventing off-flavours.
Leatherhead targets saturated fat reduction in bakery
Leatherhead Food International is conducting research into how to reduce saturated fat levels in bakery products, initially in short crust pastry, to help its members take action to help meet FSA targets.
Selenium bioavailabilty higher from Brazil nuts, says study
Consuming only two Brazil nuts every day can raise blood selenium levels by about 65 per cent, suggests a new study from New Zealand