Starch

Europe sweetens results

Europe sweetens results

First half profits for UK sugar and sweeteners group Tate &
Lyle slipped as US figures hit the bottom line but improved results
from European operations helped add sparkle to a generally
lacklustre performance.

Enzyme excellence

Enzyme excellence

Tackling the stable bakery market, Danish functional ingredients
supplier Danisco has launched the next generation of enzymes for
dough-strengthening and increased volume for the final baked
product.

Oodles of noodles

Oodles of noodles

A tapioca-based speciality starch promises noodle manufacturers
increased cooking yields, improved processability, and better
control over end-product parameters, according to National Starch.

Enzymes sweeten up

Enzymes sweeten up

Enzyme company Novozymes has announced the development of a new
enzyme for syrup production. According to the company Liquezyme X
allows manufacturers to improve syrup production with fewer
chemicals at lower cost.

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