The food research organization is currently evaluating how its bio-purification process could benefit from the newly-acquired lactic acid production facility formerly owned by Givaudan company Vika B. V.
Supplementing with the lactic acid bacterium Lactococcus lactis strain Plasma (LC-Plasma) can “alleviate fatigue accumulation caused by a continuous high training load,” a new randomised, double-blind, placebo-controlled study finds.
Supplements of curcumin, the yellow pigment that gives turmeric its color, may reduce pain associated with exercise, and perhaps boost performance, says a new study.
A probiotics specialist in the Netherlands has won a second claim for a multi-strain probiotic blend targeting vaginal health under European Union medical devices legislation.
Potato waste could offer the food industry a cheap, renewable and
as yet underutilised source of chitin and lactic acid, according to
a university scientist.
An oregano and cranberry concoction could be a potent
anti-microbial agent for food processors under constant pressure to
reduce the risk of foodborne diseases in the ever-expanding food
production chain.
In response to market demand natural lactic acid, lactate and
gluconate supplier Purac wlll ramp up production of its sodium
lactate powder, unveiling a new production facility in Spain.
Dutch food ingredients and confectionery group CSM continues its
strategy to expand worldwide activities in the food and
pharmaceutical markets with the recent announcement that it has
completed the acquisition of the gluconic acid...
Dutch food ingredients and confectionery multinational CSM
continues its strategy to expand worldwide activities in the food
and pharmaceutical markets with the recent announcement that it has
completed the acquisition of the gluconic...
Dutch ingredients company CSM is in discussions with starch
producer Avebe about the possible acquisition of its subsidiary
Glucona. The business makes gluconic acid derivatives, used as
calcium and mineral enrichers.
Decontamination with 1 per cent and 2 per cent buffered lactic acid
does not appreciably affect the spread of pathogen E.coli in beef
tissue, Belgian scientists report this week.