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Pectin, inulin may replace fat in cakes

A study published in the Journal of Food Science shows that pectin and inulin are the most efficient fat replacers for the development of low-fat cakes. The researchers replaced the fat in cakes from 35–100%

Analysis of more than 1 Million Adult Hospital Cases Revealed 21% Reduction in Length of Hospital Stay and Cost with Nutritional Intervention

Illinois: A recent health economics and outcomes study, conducted by leading health economists and supported by Abbott, found that oral nutritional supplements provided to patients during hospitalization were associated with significant reductions in length of

Alfa Laval to launch new technology for protein production in India

Alfa Laval – a global supplier to the vegetable oil technology – will present its new innovative solutions for producers of protein, vegetable oil and soy protein isolate at a vegetable oil conference and expo

Grupo Bimbo to acquire Canada Bread

Grupo Bimbo to acquire Canada Bread

Grupo Bimbo, one of the largest Mexican-owned baking company, with operations in the Americas, Asia and Europe has agreed to acquire Canada Bread, a manufacturer and marketer of bakery products, including sliced bread, buns, bagels,