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.
Adding low concentrations of vinegar to foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
Leading cocoa producer Barry Callebaut has discovered the specific
bacteria responsible for flavour creation during extensive research
into cocoa bean fermentation - enabling the company to produce
better quality chocolate in the...
The federal food safety inspection unit has approved an additional
batch of additives, antimicrobals and agents for use as processing
aids directly on meat and poultry products.
Natural colours UK firm Overseal Foods is set to carve a deeper
position in the US market, signing a new distribution deal with US
company RFI Ingredients and meeting growing demand for natural
colouring foodstuffs, writes Lindsey...
