Consumer awareness of Fairtrade increases, says survey
Recent research commissioned by the Fairtrade Foundation suggests that the UK public is increasingly aware of Fairtrade chocolate.
Archives for May 12, 2008
Natural pigments from prickly pear get procedural boost
Fermenting the fruit juice of prickly pear Opuntia stricta could produce concentrated betalains for use as food colouring, according to new research from Spain.
Bentley achieves fat reduction in bakery products
Ulrick & Short's fat replacers Delyte 5 and Delyte 6 have helped a UK family fun successfully reduce the fat content of its products by up to 40 per cent.