Skimmed milk is the source of a new calcium-rich miso to hit the
market as Japan's Agriculture and Livestock Industries Corporation
(ALIC) teams up with two research bodies to develop a new
functional fermented miso derived from...
A UK business rooted in sheep milk products and originally set up
to help people with allergies has won the Great British Food
Award presented by the UK's National Farmers Union (NFU). The
success of the company is linked to...
Russian ice cream producer AlterVest has bought up two major
production facilities, one in Germany and one in Poland, in an
effort to spread its business reach and to reduce the costs
associated with exporting its products.
Controlling dust particles in the bakery industry can be a major
headache, in particular when dealing with bulk materials, and
keeping production areas free from dust is a full-time job. A new
filling system from bagging specialists...
A diet of rapeseed oil fed to dairy cows can produce healthier milk
and butter to beat their artery-clogging equivalents, find British
scientists, signalling future gains for suppliers of ingredients to
the animal feed industry.
Much of the flour that goes into breads, pasta, cakes,
breakfastcereals and other foods comes from so-called 'winter
wheats', planted in autumn and harvested in spring. New research
has identified the key gene involved in...
Latvian dairy producer Rigas Piensaimnieks has made an interesting
side-step into the world of multifunctional manufacturing in an
effort to increase its market share and maintain future growth.
Sauces and condiments will now become...
Improving the molecular structure of certain foods such as ice
cream and cocoa, can dramatically improve the taste, texture and
mouth feel of a particular product. This is something Marcos
Bobzin, Buhler's product manager for...
FoodProductiondaily.com recently visited a research unit in
the south of France to find more out about the role science plays
in improving the quality of cereal-based foods. Some recent
discoveries could be of great benefit to the...
Canadian firm SunOpta raises the stakes for high fibre ingredients
by upping production and completing the second expansion phase at
its Minnesota plant on the back of a surge in demand from food
Researchers at the University College of Dublin are claiming that
real time process control for food manufacturers - and more
specifically the confectionery sector - has been advanced thanks to
pioneering work into viscosity measurement...