French nougat has been created egg-free by food scientists at Arla Foods Ingredient. In response to an enquiry from a customer in China, the bakery team has developed a solution which replaces the eggwhites in nougat with the whey protein isolate Nutrilac BK-9250.
Last summer’s drought in Russia pushed wheat prices to their highest levels in years, and the fallout is a reminder of how much humanity depends on the rain. Now, scientists are searching for novel approaches to make wheat less vulnerable to drought.
The International Baking Industry Exposition, which took place in Las Vegas, Nevada from September 26 through September 29, truly lived up to its tagline as the place “Where the Industry Unites.” In fact, close to 20,000 attendees gathered here, ready to take their baking businesses to the next level after the prolonged recession that filled much of the gap in the show’s three-year rotation.
Nestlé, Kellogg, Danone, Christian Hansen, and Fromageries Bel will work in partnership with TI Food & Nutrition to provide strategic research and innovation in probiotics development.
As per October 1 this year FSSC 22000 received acceptation by the European Cooperation for Accreditation (EA).
Health Ingredients Europe is going to be the most important event yet for everyone involved in the health ingredients industry. The number of attendees rises each time we hold this popular biennial show, being organized by CMP Information, will be held at Ifema – Parque Ferial Juan Carlos, MAdrid (Spain) between 16 to 18 Nov 2010.
Ice creams with added pre- or probiotics can be formulated to have good nutritional and sensory properties, according to research, with careful balancing of the recipe to ensure acceptable taste, texture and colour.