The Canadian acidulant producer presented its ingredients at the International Baking Industry Exposition (IBIE) for the first time, following a refreshed marketing approach and private equity acquisition.
Adding monosodium phosphate to dough increases the volume of gluten-free bread based on rice flour and hydroxypropylmethylcellulose (HPMC) and improves its texture, claims new research.
A method involving rapid baking at lower temperatures coupled with the addition of acidulents could increase residual natural source antioxidants in baked foods, new research has found
Galactic has developed a new powder form of lactic acid for use in bakery products and mixes, which can avoid the need for liquid lactic acid to be added to the dough.
Using sugar beet pectin to coat proteins could lead to the
formation of core-shell systems for use as encapsulators or fat
replacers, suggests new research.
A new study into benzene levels in soft drinks sold in Belgium has
found that some still have higher levels than drinking water, and
more research is needed into several possible contributing factors.
Belgian lactic acid producer Galactic will double capacity at its
joint venture plant in China to meet rising demand for the additive
in food production.
CSM's decision to close a production facility in the US is the
latest in a series of initiatives designed to consolidate the Dutch
group's market position.
Number one natural colours firm Chr Hansen builds on ambitions to
penetrate deeper into this growing market with the launch of a new
range of natural reds that tackle stability for beverage
formulations, reports Lindsey Partos.
Japanese sweetener and seasonings giant Ajinomoto plans to ramp up
production of its Masako flavoured seasoning in Indonesia, reported
the Nihon Keizai Shimbun yesterday.
Scientists in the US have developed edible adhesives for food
packaging. The concept, developed by Agricultural Research Service
(ARS) chemist Sevim Erhan and colleagues at the agency's National
Center for Agricultural Utilization...