Like many companies today, Crest Chocolates must adhere to the strict safety policies and guidelines outlined in the Workplace Health and Safety Act 1995 and Australian Standard AS 4024.1-1996
UK-based freezing specialist Asymptote has discovered a technique to prevent sugar bloom from spoiling food products.
Tim Carr, a University of Nebraska-Lincoln nutrition scientist, has developed a compound that packs more cholesterol-lowering power than similar commercially available plant-based food additives and should be easier to incorporate into foods.
APV Baker's Microfilm confectionery cooker has been upgraded to provide more production flexibility and ease of operation. The cookers are for sugar and sugar-free high boiled and hard candies, including those with the addition of milk and cream.
Next-generation snack foods with taste appeal and specific health benefits are the first target of a new $18.4 million six-year research program.