The entire team of professionals who are part of Ferré & Consulting Group wish you a Merry Christmas and a Happy New Year 2011.
A method involving rapid baking at lower temperatures coupled with the addition of acidulents could increase residual natural source antioxidants in baked foods, new research has found
Lallemand Health Ingredients has launched a new yeast-based ingredient with “elevated” levels of vitamin D, referencing claiming that up to 75 per cent of the European population receive insufficient amounts.
EU ministers have reached agreement on a range of proposals to be included in a draft regulation on food labelling for the region.
An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.
Defatted corn protein could be used for making gluten-free bread with a crumb structure and texture closer to that of wheat bread, according to chemists at the USDA’s Agricultural Research Service (ARS).
An emulsified blend of palm stearin and palm oil may create a margarine with better functional characteristics for use in hydrogenated-fat free food products, according to a new study.
A greater variety of baked goods can be enriched with a new bran ingredient that has a milder taste, better mouthfeel and improved microbiological status than the conventional variety, claims German ingredient specialist, Kampffmeyer.
The European Court of Justice (ECJ) has ruled that consumers in Italy are being misled by local legislation that allows confectioners to use the phrase “pure chocolate” on labels to describe chocolate made with 100% cocoa butter.