Cooked bilberry better than cold for anthocyanin activity
Cooking temperatures up to 125ºc may be best for anthocyanin retention and activity, according to new research.
Archives for August 4, 2008
Natra launches healthy chocolate bar for private label needs
Spanish chocolate firm Natra sets its sights on the booming health and wellness market for adults and children, launching a chocolate bar with a healthy twist for the private label market.
Fenchem fights fake ginkgo
Chinese supplier Fenchem has launched a testing method to detect fake ginkgo biloba, which has become more prevalent as increased demand has strained global supply.
UK firm puts fruit fibres to use in flavours
Ungerer has developed an innovative range of fruit flavours that uses fruit fibres as carriers in place of maltodextrose or wheatstarch, making a natural ingredient out of a by-product that can also boost food’s fibre content.