Enzymes improve quality of French fries, says study
Using pectolytic and hemicellulytic enzymes to change the microstructure of potato cells in French fries improves the quality of the finished product, suggests research from Novozymes.
Archives for February 5, 2007
Sainsbury's launches charitable chocolate
Major UK retailer Sainsbury's is diving into the charitable chocolate market this month with the launch of new Fairtrade chocolate slabs, Chocpix, in collaboration with the Divine chocolate company.
Marigot adapts Aquamin for broader beverage uses
Marigot is introducing a new version of its Aquamin ingredient, intended to facilitate calcium fortification in the burgeoning beverage market without impairing taste or colour.