Barry Callebaut's American interests grow
Cocoa manufacturing giant Barry Callebaut has underlined the importance of the US in its global portfolio with the opening of a new $20 million facility.
Archives for October 24, 2005
Natural enzyme found to improve bread quality and shelf life
Researchers in Ireland may have developed a naturally occurring enzyme preparation for baking, which increases loaf volume and crumb softness while also extending shelf life by three days.
Table-top homogeniser built for test runs
A table-top homogeniser allows food and dairy processing companies to test products in the laboratory or at pilot plants to achieve optimal efficiency before ramping up to full scale production.