New starch to tackle collapsing cakes – while keeping texture
Tate & Lyle is launching a new modified corn starch for bakery and pastry creams and custards, which is claimed to deliver both cuttability and good mouthfeel.
Archives for May 5, 2010
Near infrared detection system beats X-ray blind spots
A breakthrough non-ionising food defect detection system that identifies the presence of materials in foodstuffs that are normally transparent to X-rays is reliable, fast and versatile, said the UK company behind the development.