Resistant starch for fibre-enriched bakery products
06 July, 2009 byCargill’s ActiStar resistant starch can be used to produce fibre-rich, low-calorie bakery products.
Phosphate replacer
01 June, 2008Ulrick & Short has developed an additive-free phosphate replacer to maintain moisture in sausages in response to increasing pressures for food manufacturers to provide clean label products.
Experimental wheat variety has potential
01 March, 2006A new experimental wheat variety has been created using RNAi gene silencing techniques that could provide benefits in the areas of bowel health, diabetes and obesity, CSIRO has developed a new experimental wheat variety.
White whole wheat flour
20 January, 2006Using new milling technology, ConAgra Food Ingredients (USA) has introduced Ultragrain White whole-wheat flour, a product the company describes as a 'revolutionary whole grain flour'.
Potato starch
23 September, 2005A potato starch launched by Avebe could help lower costs and improve baking stability in bakery creams and fruit filling products.
Locust bean gum range
22 April, 2005Danisco has extended its range of locust bean gums. The products come from the integration of Rhodia Foods' activities in the Danisco organisation.
