News & Analysis on Food & Beverage Development & Technology
MGP Ingredients has said that its increasing focus on value-added ingredients has contributed to an ongoing turnaround in its finances – reporting a $4.8m net profit for Q2 2010, compared to a $47.7m loss in Q2 2009.
Partially defatted peanut flour could provide the foundations for an instant shake-style beverage with excellent consumer acceptance, according to a new study from the US.
Black pepper has been named as the likely cause of a salmonella outbreak traced to salami, but Vietnamese pepper producers have rejected allegations that they are to blame.
Penford Food Ingredients has developed new ingredients systems to make crispy coatings and baked goods that “just happen to be gluten-free”, the company says.
Combining prebiotics and soy protein may lower cholesterol levels and boost heart health, effects not seen when prebiotic or soy were taken separately, says new research from Canada.