Biodegradable pads increase meat appeal
A new range of biodegradable meat pads can reduced discoloration in packaged meat, the manufacturer claims.
Archives for August 8, 2007
Closure stores and mixes active ingredients
A new closure, designed to store and dispense separated active ingredients into liquid, could increase the shelf life of products such as sports drinks and functional beverages.
Barry Callebaut launches new aerated chocolate chunks
A new aerated chocolate ingredient claims to allow manufacturers of baked and dairy goods to cut costs and calories by reducing the total amount of chocolate in their products without affecting taste or visual appeal.