Cargill Texturizing offers choice in lecithin quality
Cargill Texturizing Solutions has expanded its lethicin offering along quality lines, making four different grades available to cater to manufacturers' precise needs and budgets.
Archives for November 9, 2007
Purac tackles acrylamide and flavour with calcium salts
New business strategy at Purac pushes preservation, fortification and flavouring.
Barry Callebaut launches probiotic chocolate
Barry Callebaut announces the roll-out of probiotic chocolate to meet consumer demand for health and wellness foods.
Improved taste for healthier chocolate formulations, claims Cargill
Taste is a key challenge for makers of healthier chocolate: Henry Hussell, head of marketing at Cargill Sweetness, takes us through some of their solutions.