Cargill has launched a Spanish version of its texturising website, so it can share application and technical tips with professionals in the Spanish and Central and Latin American markets.
Leatherhead Food International has completed a three-year research project that aimed to improve the performance of hydrocolloids using physical processing – methodology likely to be better-perceived by consumers in the natural-centric era.
Scientists at Cornell University have created an environmentally
friendly, non-toxic, removable, edible paint that could be used in
candy and dietary supplements.
Europe's food safety body has concluded that jelly mini-cups made
with a range of food additives derived from seaweed and certain
gums, from xanthan gum to calcium alginate, could constitute a
choking risk, reports Lindsey Partos.