Tate & Lyle rebalances private label dairy desserts
Tate & Lyle is introducing two new ingredient systems under its Rebalance range for desserts and sauces with reduced sugar or no-added sugar.
Archives for May 17, 2007
Buhler develops flexible chocolate technology
Switzerland-based machinery manufacturer Buhler has developed a new cold stamping process to help chocolatiers increase production times, efficiency and flexibility without compromising on chocolate shell quality.
DSM enzyme offers better high-fibre bread stability
Ingredients specialist DSM is helping bakers target the lucrative health-conscious market with its newest enzyme product, designed to overcome the typical obstacles associated with producing high fibre breads.