Making
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Making wine with Viniflora Freasy
Chr. Hansen has launched Viniflora Freasy as part of its portfolio of natural oenological frozen products for wine production.
Making | 21 February 2012
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Making versatile snack croutons
Making versatile snack croutons Baker Perkins has added a high-value product to its extrusion capability for the savory snack industry. Snack croutons, in a range of sizes and shapes and with a wide selection of flavors, can now be made on a conv…
Making | 22 September 2010
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Making waves at IFFA
NC Hyperbaric presented its new industrial equipment, including the iWave range of integrated high pressure processing (HPP) machines, and the new Wave 6000/120 machine at the 2010 edition of IFFA last month in Frankfurt, Germany. Wave 6000/1…
Making | 01 June 2010
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Making Fun Packs
Ambient snack foods and ready meals require convenient packaging solutions that can maintain taste and product quality.
Making | 01 June 2010
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Making better wine
Promising results are starting to kick in after Chr. Hansen’s launch of the innovative wine yeast Prelude in August last year. Some winemakers in the Northern hemisphere say their wines have rounder mouth-feel, distinct aromas, and increased overa…
Making | 09 March 2010
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Making premium beer
Danisco says its efficient enzyme solutions can relieve the pressure on brewers’ profits as consumers react to the recession by splashing out on fewer beers than usual this year. Its new concentrated enzyme complex Laminex Super 3G for example is …
Making | 02 October 2009
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FSANZ: Vitamin folic acid must be added to bread-making flour
Food Standards Australia New Zealand (FSANZ) says folic acid must be added to bread-making flour in Australia from this Sunday to reduce the risk of babies being born with birth defects such as spina bifida. Folic acid is a form of the B vitamin f…
Making | 25 September 2009
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NEW FACILITY: Making it Bigger
Conceived end-2006, the first manufacturing facility in Asia for Glanbia was unveiled in March. Asia Food Journal shares this proud moment.
Making | 01 May 2008
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Red winemaking byproduct may protect teeth
Cornell researchers say that resveratrol, a residue of red winemaking, may prevent tooth decay. A study published online in November 2007 in the Journal of Agricultural and Food Chemistry says that specific polyphenols–chemicals found in large amount…
Making | 01 April 2008
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Making Soy Beverages Indulgent
Non-dairy soy drinks are no longer just of exclusive interest to vegans or those with special dietary needs.
Making | 01 March 2008
