Enzymes improve quality of French fries, says study
Using pectolytic and hemicellulytic enzymes to change the microstructure of potato cells in French fries improves the quality of the finished product, suggests research from Novozymes.
Archives for February 5, 2007
Another victory for Parmalat
Parmalat has been awarded €25m from Banca Popolare di Milano as part of its ongoing fight to recover money from financial institutions allegedly implicated in the firm's collapse.
Marigot adapts Aquamin for broader beverage uses
Marigot is introducing a new version of its Aquamin ingredient, intended to facilitate calcium fortification in the burgeoning beverage market without impairing taste or colour.