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.
New research promises breakthrough for recycled glass
Retailer demand for recycled glass could rocket after new UK research commissioned by the Waste and Resources Action Programme (WRAP).
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.
Symrise targets authentic natural flavours with new analysis tool
Symrise has developed a new tool for comprehensive flavour analysis which it says will enable it to produce more authentic profiles quickly and efficiently – and develop more true to life natural flavours.
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.
Conference to debate saturated fat in dairy
A one-day conference will debate the latest science on milk fat and policy options for reducing – or taxing – the levels of saturated fats on dairy.
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