Grape and clove extracts may slash acrylamide: Study
Extracts from grape seeds or clove buds may prevent the formation of acrylamide in potato-based food products by over 60%, suggests a new study.
Archives for September 19, 2011
Dr Suwelack boosts sourdough production 25% with new drying line
German manufacture Dr Suwelack is expanding its sourdough production by 25 per cent thanks to the start-up of new drying facilities at the company’s headquarters in Billerbeck. The first products look set to emerge from the new line within weeks.
Peanut protein: an untapped opportunity?
European food manufacturers have yet to wake up to the potential of peanut flour as an alternative source of plant protein and a value-adding ingredient in bars, cookies, breads and weight management products, according to a peanut industry trade...