Custard could soon be going functional with soy isoflavones or
antioxidants from olive oil, as research from the Netherlands shows
that the popular dessert can easily be enhanced and release these
bioactive ingredients.
Sensory perception of flavours could be boosted, and salt levels
lowered, by choosing the optimal starch thickener, say scientists,
a result that could have big implications for the food industry.
Australian company Plantic has solved the problem of packaging
waste by developing a 'plastic' packaging that is dissolvable. The
material could even provide a feasible alternative to
non-degradable plastic bags, a market...
