Emulsifier alternatives may only have niche food and drink appeal 09-Sep-2011 By Jane Byrne Emulsifier replacers or alternatives are likely to be used only in the premium end of food and drink products due to cost concerns, claim UK experts.
Matrix all important in Southampton colour switch-out Matrix all important in Southampton colour switch-out 01-Apr-2010 By Jess Halliday Food and beverage companies should aim to address all their reformulation issues at the same time as replacing Southampton colours, say Campden BRI experts, as subsequent changes to the matrix can affect the stability of natural hues.