The treatment of gastro-intestinal and metabolic diseases, such as Crohn’s, will be given a boost after leading scientists announced a global project to develop bacterial products targeted at improving gut health.
Food manufacturers have welcomed new European Commission (EC) guidance on the classification of food extracts with colouring traits and additives that colour food.
Salt reduction, new food labelling rules and a profile of meat firm TMI Foods are just three of the topics that appear in the September issue of our sister title Food Manufacture.
Bioscience firm Chr Hansen has launched a series of new YoFlex and probiotic Nu-trish yogurt cultures with texturing properties that perform in low-fat milk.
Swiss cheese makers must ensure fast and controlled eye formation in cheeses such as Maasdammer and Emmenthal, while maintaining a nutty flavour and light mouthfeel.
Chr Hansen has launched a product designed to enable winemakers to manage malolactic fermentation in high-pH, high-alcohol wines without producing biogenic amines such as histamine during fermentation.
Responding to a growing trend in the international beverage industry, Chr Hansen has launched I-Colors: a range of instant natural colours for powder soft drinks in single-shot sleeves.
Danish bioscience company Chr Hansen has entered into a five-year partnership with Japanese biotechnology firm Amino Up Chemical Co. The agreement is part of a bid to develop dietary supplements and use the firms' nutritional ingredient portfolios...
Red Strawberry Fragaria is the newest natural colour to be launched by Chr Hansen. Designed for fermented milk and fruit preparations, it offers a more cost-effective and consistent way to colour yogurt with a lower concentration of the colour that is...
