Hershey aiming to develop sensory science with academia link
Research aiming to improve understanding around the sensory attributes of confectionery is the objective of new collaboration between US chocolate giant Hershey and academia.
Archives for January 13, 2011
New natural ingredient blend to maintain red spice color
Kemin Industries has developed a new natural liquid ingredient blend that delays oxidation and maintains the color of paprika and red-colored spices at a lower price than tocopherols, the company has said.
Addressing the challenge of aligning dietary guidelines and food supply
A meeting of food scientists and dietitians has produced a paper outlining ways to tackle the challenges of food reformulation to bring the food supply more in line with the Dietary Guidelines for Americans (DGA).
North American distribution deal could provide baobab boost
Newly launched Baobab Foods of Seattle is hoping to drive sales of baobab in the United States, through an exclusive distribution deal with South African baobab supplier Afriplex, the company has said.
Controlling gels using natural ingredients: Study
New food formulations may benefit from modified gels, made using a natural cross-linking reaction and phenolic compounds, according to new research from Australia.