When crunch comes to chomp
Meeting customer expectations for product quality is essential to success in any competitive industry. In the grain-based food industry the need to maintain quality while satisfying customer demands for new products is an ongoing problem
Gelita Collagen Proteins
Gelita Collagen Proteins are suitable for manufacturers producing confectionery, health beauty supplements, as well as manufacturers of pharmaceutical capsules.
Dairy product texturisers
National Starch has added four products designed to deliver a range of rich, indulgent textures in dairy foods to its portfolio.
Texture analysis in the quest for perfection
In his recent prime-time TV series, In Search of Perfection, chef Heston Blumenthal has turned to texture analysis with a TA.XTPlus texture analyser to help him perfect classic dishes.
FMC breaks ground on Thai MCC facility
FMC Corporation has broken ground on a new microcrystalline cellulose (MCC) manufacturing facility in Rayon, Thailand.
Creating realistic, healthy meat substitutes
In seeking to eat healthier food, more consumers are turning to vegetable-based meat substitutes that resemble chicken and beef. However, while many meat substitutes can be made to taste like beef or chicken, the texture is often mushy or flaky. A team of researchers at the University of Missouri-Columbia is helping create vegetable-based meat substitutes that are remarkably similar to the texture, appearance and feel of actual meat.
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