'All-natural' extract prevents meat oxidation
A new solvent-free extract reduces lipid oxidization -- extending shelf life of meat -- while protecting the flavour, its manufacturer claims.
Archives for February 1, 2007
Tate & Lyle to close UK citric acid plant
Tate & Lyle has been forced to close its UK citric acid operations in the face of intense competition from Chinese imports and oversupply in the world market.
UK bakers praised for salt reduction
Bakers have made significant progress in curbing salt content, according to a survey of well-known supermarket and bakery bread brands.