Archives for December 19, 2006

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Danone offers to feed the world

By  Chris Mercer

It is not a task for the faint-hearted, but French dairy and food group Danone has pledged to use more research and development resources to tackle malnutrition around the world.

Protein-sugar combo could boost encapsulation stability

By  Stephen Daniells

A protein-polysaccharide combination for stabilising water-in-oil-in-water emulsions could lead to customised double emulsions with differing release behaviours, German researchers report.

Scientists develop process-friendly dough

By  Catherine Boal

Scientists have patented a new method of producing a process-tolerant composite dough comprising of wheat and non-wheat gluten mixtures.

Ingredients launch round-up 2006

By  Jess Halliday

The industry's collective pipeline has delivered a raft of new ingredients for supplements and health foods this year. NutraIngredients.com take a look back at some of the new additions to formulators' tool kits.

Christmas consumers go crackers over nuts

By  Catherine Boal

Snacking at Christmas time usually conjures up images of luxury chocolates, mince pies and gingerbread but, according to a major UK retailer, this year the festive season will see a surge in nut sales as they become the holiday snack of choice.

Danone sets up joint venture with China's Mengniu

By  Dominique Patton

French biscuits, water and yoghurt group Danone said yesterday that it had signed a joint venture with China's leading dairy Mengniu to cooperate in the production and distribution of fresh dairy products in China.