Inulin could help slash fat in cakes, say researchers
Replacing fats and oils with fibre in the form of inulin could lead to 70% reductions in fat, whilst maintaining good taste and functionality, in bakery products, according to new research.
Archives for February 22, 2012
Natural mouthfeel is key for reduced-calorie formulations: Givaudan
Swiss flavor giant Givaudan has launched a new programme aimed at developing reduced-calorie products that do not compromise on taste or mouthfeel.
Seven workers hospitalised after Fox’s Biscuits fire
Seven workers have been taken to hospital after a fire broke out at Fox's Biscuits plant in Batley at 10.45am today (February 22).
Caravan Ingredients introduces new low sodium baking powder
Caravan Ingredients has introduced a new low sodium baking powder that it claims is up to 44% lower in sodium than other industrial baking powders.