Arla introduces new generation of whey permeate
Arla is raising the bar on whey permeate functionality with a new range said to have flavour profile and low hygroscopy, attributes that will make it easier to use in a range of applications.
Archives for November 20, 2008
New cultures eye perfect Swiss cheese
Danisco Cultures has launched a new culture for producing a “more consistent” Swiss cheese and to enable faster processing.
Mouth bacteria boost some flavours: Study
Bacteria present in the mouth may delay the flavour response for some fruit, vegetables, and wine, according to a new study from Firmenich.