New icing stabilisers provide better melting and spreadability
Cargill has developed two new stabiliser ranges, including one for use in remotely prepared icings, which it claims simulate the easy-application properties of direct use icings.
Archives for October 27, 2008
New guide aims to inform processors about bubble control
Understanding how to create and control bubbles in food products can be a key factor in product manufacturer, claims a new publication.
Fewer rejects with new freezer-to-microwave packaging
A big reduction in packaging rejects, lower energy costs and improved quality are the benefits claimed for two new food packages, designed for freezer and microwave use, launched by packaging company Ampac Flexibles.
Soy milk by-product targets healthy bakery sector
A new fibre and protein ingredient from okara, a by-product of soy milk production, is to make its debut on the European stage at HIE next week, targeting healthy bakery and flour-based products.