New Purac product cuts acrylamide formation
Purac has developed a new calcium lactate product which it claims can reduce acrylamide in snacks by up to 80 per cent without affecting crispiness and taste.
Archives for April 15, 2009
Bread flour prices hover high over quality concerns
Prices for bread flour have fallen from their highs of 2008, but price pressures are constant for wheat flour used in bread formulations as quality concerns remain.
Study urges food processors to keep consumers in the loop
Educating consumers about new technology that enables the production of minimally processed foods is critical to ensuring that they will pay extra for such products, according to findings published in the Journal of Food Science Education.