Hard-working oil

Publish on 11/20/2008 04:11:23 PM

OIL used in frying is an integral part of food processing and there are various steps that an operator can undertake to improve oil quality and increase oil life while improving output and reducing losses or wastage. There is no single method for enhancing oil integrity and your approach should address multiple factors. Five key areas for increasing oil life and maintaining quality are choice of oil, oil stability, oil and fryer match, effective frying techniques and oil storage and handling.
Bite-sized banana split

Publish on 11/20/2008 04:11:13 PM

WHO doesn't like a banana split? Fresh fruit, three flavors of ice cream and chocolate syrup. Yum. That vision was the subjective basis for a new product developed by a team of Virginia Tech students ?frozen bite-sized slices of banana filled with creamy chocolate, vanilla, or strawberry non-fat frozen yogurt and enrobed in dark chocolate. The students would also like to see their award-winning decadent dessert available from fast-food restaurants, nine pieces to be packaged in a banana-shaped container.
慔ome baked?American-style cookies and biscuits

Publish on 11/20/2008 04:11:41 PM

THERE is an increasing demand on every continent both for mid-range output plants, and for traditional US style cookies, brownies and molded biscuits. To meet this requirement, Baker Perkins has introduced production lines for medium-scale outputs of American style cookies and biscuits to markets throughout the world. This proven technology is an addition to the established range of unit machines and systems supplied by Baker Perkins to produce every kind of biscuit, cookie and cracker.
Cranberries and Chocolate ?Made for Each Other

Publish on 11/20/2008 04:11:30 PM

WHILE globally the emphasis on healthy eating continues to grow at an astonishing rate, weary consumers are increasingly treating themselves to indulgent products, such as confectionery. High-level media coverage has made most consumers aware of the many health concerns reportedly posed by certain food groups, and despite or perhaps due to this, many are reasserting their right to decide for themselves what they should and should not eat.
Asians increasingly going for daily bread & sweets as snacksBakery products are becoming convenient staples, and sweets are seen as affordable 憀uxuries?magazine_nr_type_id=2

Publish on 11/20/2008 04:11:48 PM

ALL over the world, the market for bakery products around is confronted with serious changes and challenges, according to the organizers of "iba", which is among the most important international specialist trade fair for bakers and confectioners. In the traditional bread eating countries in Europe they find a change of assortments and a strong process of concentration while bread, small bakery products and fine baker's ware become more and more important in the traditional no-bread-nutrition-countries.
Pea PowerPea proteins have many functional advantages over other protein sources, including being 慶lean label?magazine_nr_type_id=2

Publish on 11/20/2008 04:11:06 PM

IN the past few years, plant proteins such as from pea have gained significant consumer interest. Pea protein, extracted from the yellow pea (Pisum sativum) by a gentle physical process without the use of any chemical solvents, is one such protein source. The Belgian company, Cosucra Groupe Warcoing, a pioneer in the processing of pea ingredients and which has been working with pea protein for 20 years, uses only naturally selected peas for its pea protein isolate "Pisane".
Premium probiotic for ambient beverages Unique straws will hold convenient dry format, ideal for ensuring the delivery of a highly stable dose of probiotic live bacteria, without requiring chilled storage or distribution

Publish on 11/20/2008 04:11:32 PM

ACCORDING to Euromonitor, the global market for probiotic dairy drinks accounted for $10.2 billion in 2007. Asia and Europe are leading, with 54% and 30% respectively of the current market. With $310 million, North America is currently a smaller but fast-growing market with a forecasted 14% annual growth for the next three years. Overall, the market for probiotic beverages is expected to grow by a double digit until 2010.

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