News & Analysis for the Beverage Industry
The UK's Food Standards Agency has launched a final consultation into mandatory fortification of flour with folic acid - an action that coincides with publication of the SACN recommendation to press ahead with the measure.
A matrix of sucrose, gelatin and gum Arabic can successfully encapsulate citrus flavours, and offer potential as a cheaper alternative to pure gum Arabic for the process.
Sweet manufacturers could find themselves tapping into the sporty potential of confectionery following research into the effects of functional jelly beans on athletes' performance.