طراحی وب سایت

the announcement of novozymes' plans to expand into india comes as a recent eu-india trade conference outlined the opportunities available. the danish enzymes firm plans to build new laboratory and office facilities in bangalore, thereby establishing r&d operations in india for the first time. the company has noted that its business in asia has grown significantly in recent years, and the growth in the asian market for enzymes and microorganisms is expected to continue in upcoming years.

a new taste modification platform from wild flavors claims to allow manufacturers of savoury goods to add the distinct umami flavor - and mouthfeel - to their products. launched globally last week, savorcrave is suitable for use in products such as soups, sauces, meat marinades, frozen entrees and seasonings. it is the latest addition to the firm's line of flavor modification technologies, and claims to add back the "often missing sensation of umami" into foods and beverages.

tate & lyle's new australasian subsidiary is set to assume responsibility from danisco for the distribution of krystar crystalline fructose in the region. the handover, which will take place on 1 april, is part of the group's plans to expand the range of ingredients currently on offer. for example, the company will also manage the distribution of tate & lyle food ingredients (including modified starches, polydextrose, sweeteners and acidulants in new zealand), previously managed by bronson & jacobs.

recent breakthroughs have given us a better understanding of the functionalities of pectin, a high value food ingredient widely used as a gelling agent and stabiliser. these breakthroughs could be significant. demand for functional ingredients has expanded with the growth of both convenience and health foods - two sectors that have increasingly been merging. designer pectins could therefore play an important role in this future.

trehalose, a sugar found naturally in mushrooms, honey, lobster and shrimp, improves the aroma and quality of dried fruit ingredients, suggests a new study. the new research, published in the journal lwt - food science & technology , reports that adding trehalose to dehydrated pear cubes could improve aroma retention by 15 per cent. "the best retention of aroma compounds in dehydrated pear puree was obtained by trehalose addition, regardless of the dehydration process applied (freeze drying or foam-mat drying), although much higher retention of flavour volatiles was obtained in freeze-dried purees," wrote lead author draenka komes from the faculty of food technology and biotechnology at the university of zagreb.