Roundup: Processing
Here is your roundup of the latest processing news. Next week’s roundup will focus on the latest new products. To submit an item for inclusion, please contact Rodney Jack at rodney@bellpublishing.com or Kat Skeates at kat@bellpublishing.com
- Beneo used the Hospitality Suite in Paris to present an opportunity to ‘Find Tomorrow’s Solutions Today’ – from textured wheat protein to clean and green texturising solutions.
- Corbion’s Verdad Opti Powder N350 earned a Food Tech Innovation Award at Fi Europe 2019 for bringing preservation and pathogen control to the fish industry as an alternative to traditional salt curing.
- Ingredients manufacturer Ohly has added a new product in its Prodry range of ingredients which combines things that are hard to bring together in a ready-to-use seasoning – an authentic flavour profile with the benefits of a free-flowing dry powder.
- AB Enzymes has introduced Veron Maxima, an innovative solution to help bread improver companies keep their baked products fresher for longer.
- Givaudan has opened the new extension to its Nantong manufacturing facility that will support liquid flavour production for beverages, dairy and sweet goods.
