New emulsifier blend for confectionery
A new emulsifier blend for confectionery, called Sucrosilk, replaces lecithin and partly replaces gelatine.
Archives for February 13, 2006
Added value to power EU dairy market, report
Commodity products like butter and skimmed milk powder are likely to lose out to higher value products in Europe, as the Common Agricultural Policy reform takes hold, predicts the European Commission.
Traffic light labelling too crude says food lawyer
Food law experts at Eversheds have warned that the adoption of an industry standard for nutritional information looks increasingly unlikely.
Wrigley installs texture analyser
Wrigley UK has installed a texture analyser for quality control and new product development.
Consumers confused about sweetener safety, says study
Despite growing awareness of the health threat of obesity, Americans are still confused about the safety of the most commonly available sugar substitutes, claims an NGO.