Pumps are becoming increasingly essential in food and beverage processing, particularly when it comes to improving efficiency and maximising yield, said Keith Driver of NOV Mono. In a guest article for FoodProductionDaily.com, he explains how high performance...
Leatherhead Food International (LFI) is investigating the potential of novel and emerging technologies for emulsions which could help food manufacturers reduce fat content of products without sacrificing mouth-feel.
The modified gum arabic product 'Super Gum' could stabilise
water-in-oil-in-water emulsions, opening up opportunities for fat
reduction and novel encapsulation, researchers from New Zealand