Study identifies best colourants from blueberries
The blueberry pigment cyanidin glucoside may be the best option for food scientists to colour products, according to a new study from Slovenia.
Archives for September 8, 2008
Confectioners slow to formulate fairtrade products?
In a market that showed year-on-year growth of 47 per cent, the signs are evident that opportunities exist for confectioners to win gains through fairtrade confectionery products, but the limited roll-out of such targeted products in the past year shows...