Adding powdered pectin to chewing gum can significantly improve the release of fat soluble ingredients such as flavors and cooling agents as it is chewed, according to a patent application filed by Kraft and Cadbury revealing "surprising" and...
Results from recent research aiming to better understand variation in chocolate consumption behaviour suggest that formulation experts at leading brand owners might consider developing different products targeted at suckers and fast chewers.
Custard could soon be going functional with soy isoflavones or
antioxidants from olive oil, as research from the Netherlands shows
that the popular dessert can easily be enhanced and release these
Dutch feed manufacturing firm De Heus-Brokking-Koudijs recently
installed two new high-tech roller mills at its Ravenstein plant
with the aim of producing poultry feed more efficiently. To carry
out the project, engineering firm Buhler...