Xanthan gum may improve tapioca stability during freeze-thaw
Addition of xanthan gum to tapioca starch gel could improve the stability of emulsion during freezing and thawing, says new research.
Archives for July 15, 2007
EPI's deal with Solarec to boost milk powder ingredients supply
France's EPI Ingredients is expanding its supply milk powders with a new deal with Belgian dairy firm Solarec, which will give it the rights to commercialise all the powders produced at the latter's Recongne-Libramont facility.
Grapefruit may raise breast cancer risk - study
Women who consume one quarter of grapefruit every day may be at a 30 percent higher risk of breast cancer, suggests an epidemiological study from Hawaii and LA.
KiwiBerry Concentrate could be novelty fruit ingredient in Europe
US-based Effica has applied for authorisation to market a concentrate produced from the hardy kiwi as a food ingredient in Europe under novel foods legislation, which would pave the way for it to be used in a variety of food products.