Products
Omega-3 emulsion could boost stability of functional drinks
Dairy and beverage manufacturers can incorporate long-chain omega-3 fatty acids into their products without compromising taste and stability with a new high concentration omega-3 emulsion, claims supplier Lipid Nutrition.
New valve delivers quicker filling and dispensing
Improved performance during filling and dispensing is the main benefit claimed for the new DN50 Integral valve from the UK-based, bag-in-box specialist, Rapak.
New protein for clear drinks in clear bottles
Creating a clear functional drink suitable for transparent bottles is the key advantage of a new hydrolyzed whey protein from Milk Specialties.
Sidel breaks record with 5,000th blow molder
Sidel claims to have broken a world record for blow molding with the installation of its SBO 14/20 Universal for ABInBev in Eastern Europe.
Antioxidants from black tea may aid diabetics
Polysaccharides from black tea may blunt the spike in sugar levels after a meal more than similar compounds from green and oolong tea, and offer potential to manage diabetes, says a new study.
BPA fears and green concerns trigger launch of carton water
Safety fears over controversial chemical bisphenol A (BPA) and environmental concerns have prompted one US beverage company to start selling water in cartons.
New NI lycopene targets beverages and bars
BASF is building the use of its nature identical lycopene by introducing a new cold-water dispersible version for use in beverages and food applications.
German mineral water producers adopt Bericap’s closures
Two German mineral water producers, Teinacher and Darguner Brauerei, have started using Bericap’s DoubleSeal SuperShorty closures for the PCO 1881 bottle line.
Blackcurrant nutrients hailed as US opportunity
The US market is ripe for the antioxidant-rich blackcurrant fruit, which could provide fresh opportunities for food, beverage and supplement applications, according to experts.
New yeast strains promise to protect wine from hydrogen sulfide
California-based Phyterra Yeast has launched three yeast strains to prevent sensory and spoilage problems in wine caused by the formation of hydrogen sulfide during fermentation.
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