Tate & Lyle taps into healthy ice cream market
Tate & Lyle has launched two new ice cream ingredients to help manufacturers tap into the current trend towards healthier eating.
Archives for May 30, 2005
Dairy discusses enzymatic modification
Dairy industry will focus on enzymatic modification of milk components at an upcoming event in Poland.
Oat science leads to new functional foods
Dutch retailer Albert Heijn is launching a bread carrying a cholesterol-lowering health claim based on its oat beta-glucan content, writes Dominique Patton.