Danisco unveils G+ anti-staling enzyme
Danisco is launching two new bakery enzymes for keeping different types of bread fresh for up to 10 days, billed as a change in the previous one-enzyme-fits-all approach to anti-staling technology.
Archives for August 11, 2010
Emerging food safety issues 2010: What's lurking on the horizon?
Are you prepared for the next sudan-1 or melamine scandal? What are the food safety risks threatening the food supply chains of tomorrow, and do you have the technical and financial resources to deal them them?