Roquette targets sugar-free beverages with Nutriose
Roquette's marketing manager for beverage applications explains the difficulties of formulating tasty sugar-free syrup drinks and why she thinks her company has cracked it.
Archives for June 7, 2006
Custard goes functional with bioactive ingredients
Custard could soon be going functional with soy isoflavones or antioxidants from olive oil, as research from the Netherlands shows that the popular dessert can easily be enhanced and release these bioactive ingredients.