Green tea flavonoids: Anti-browning additives for dairy?
Scientists in the US are looking into the potential of green tea polyphenols to stop the Maillard reaction in thermally processed dairy to prevent dark colours and off-flavours.
Archives for November 23, 2006
Puleva looks to goat's milk proteins to prevent hypertension
Hydrolysed caseins from goat's milk could lead to a novel ingredient to prevent the development of high blood pressure, if results from a rat study can be translated to humans.
Wild flavours target growing beer mix drinks market
Wild is targeting the growing market for mixed beer beverages in Germany with a range of ingredients and flavours.
International standards body to work on halal guidelines
Malaysia's halal industry has joined up with global testing and certification service Intertek to undertake the major task of developing a set of international guidelines for the market.