DSM fast-tracks yeast expansion to meet demand
DSM Food Specialities has announced a 35 per cent increase in its yeast production capacity in The Netherlands, citing demand from processed foods, salt reduction technologies, and the natural trend.
Archives for November 17, 2008
Curry spice may blunt acrylamide’s harm: Study
Curcumin, the natural pigment that gives the spice turmeric its yellow colour, may reduce the potential detrimental effects of acrylamide, says a new study from China.
New food test lab to optimise process technologies, says Coperion
A new food test centre will optimise food processing technologies, and will be officially inaugurated at the Food Forum in January 2009, claims Coperion.