A new gum extracted from the roots of an Iranian plant can be used in food systems to improve foaming properties, according to a new study published in the journal Food Hydrocolloids.
The event, which runs Sept. 30 to Oct. 2 at the International Centre in Mississauga, Ont., will be a treat for the eyes and taste buds as celebrity experts create confectionary masterpieces and a parade of delectable dessert samples.
Swedish-Danish cooperative Arla Foods is planning to sell its production facilities in Goscino, Poland, in order to centralise its current production of mozzarella cheese at its dairy plant in Rødkærsbro, Denmark.
Lecithin is indispensable in the making of chocolate. A natural emulsifier, with just short conching it gives a homogeneous, low viscosity chocolate mass that is relatively easy to work and melts gently. Lecithin reduces fat blooming, increasing the product’s shelf life. It also offers cost benefits, since with lecithin up to eight percent less cocoa butter is needed. Sternchemie, an international supplier of lecithins, has now once again shown in trials that sunflower lecithin is a viable alternative to IP soy lecithin for chocolate manufacture.
The addition of thickeners and stabilisers such as guar gum could help to boost the usage chestnut flour in gluten free breads, according to new research.
Nestlé’s scheme to expand operations at its Product Technology Centre in York cleared the final hurdle last week at a planning meeting of City of York Council.
A call from the Netherlands to end European import duty on sustainably produced palm oil has been welcomed by the Roundtable on Sustainable Palm Oil (RSPO). The proposal is designed to encourage the uptake of sustainable palm oil by offsetting some of the added costs.