News & Analysis on Chocolate, Candy and Cocoa
Techniques such as high-pressure processing, pulsed electric fields, radio-frequency electric fields, ultraviolet light, and irradiation have been shown to be faster and less disruptive to quality than traditional thermal processing techniques, say...
Processors will be required to have a traceability system in place for packaging materials on 27 October 2006.
Nestlé today said sales are up 9.1 per cent to CHF72.2bn (€45.4bn) in the first eight months of this year compared to the same period in 2005.
A dose of bacteriophages can help ready-to-eat meat producing companies meet food safetystandards for Listeria, according to a university study.
The incorporation of the baking ingredient xylanase which improves the quality of bread but is frequently inhibited by wheat could now become easier for bakers following research into the problem.
Canadian cereal company Nature's Path is attempting to make inroads into the UK's growing organic market with the launch of a new range of ready to eat organic oat cereals.
A biodegradable peelable lidding film made from corn starch is now available on the European market.