Functional Foods 2002
Date
05 Mar 2002 - 07 Mar 2002
Organizer
BV IPI Holland
Functional Ingredients
Nedmag on sodium reduction: How magnesium blends support healthier F&B formulations
The F&B industry is moving beyond the “less salt” strategy to mineral-optimized formulations for sodium reduction, with magnesium often at the center of this movement. Incorporating magnesium alongside sodium and...
Functional Ingredients
Tate & Lyle board backs Ingredion’s £2.7B cash offer to create specialty ingredients powerhouse
Tate & Lyle’s board has unanimously recommended Ingredion’s cash offer for the UK-headquartered specialty ingredients business, valuing its share capital at approximately £2.7 billion (US$3.6 billion). The...
Functional Ingredients
Borage oil by-product emerges as novel plant protein for food and feed
Global ingredient and process technology firm POS Biosciences Corp has published new peer-reviewed research on the protein composition and functional properties of borage pressed cake, a by-product of borage oil extraction. The...
