News & Analysis for the Beverage Industry
A new trans-free, non-hydrogenated bakery shortening claims to allow manufacturers to reduce saturated fat by up to 30 percent, while still offering the same functionality as traditional shortenings.
Swiss confectioner Nestlé has been forced to relaunch one of its signature European brands following the failure of its original re-brand.
Danisco has extended its bakery enzyme range with a new amylase enzyme that slows down the staling of industrial bakery products, and extending the shelf life of bread.
New Zealand's HortResearch is conducting research aimed at taking fruit and fruit-derived ingredients into the next generation of gut health drinks based on their prebiotic properties.