Millbo and Nagase & Co have announced the European distribution agreement of PHL, an enzyme that is said to improve cake softness and shelf life with egg and fat reduction.
IOI Loders Croklaan Europe is to launch a chocolate filling fat that reduces saturated fatty acid (SAFA) content by 30%, while maintaining texture stability and a cool-melting effect, later this month.
Emulsifier business Palsgaard has developed what it claims is the world’s first palm-free, powdered emulsifier for industrial cakes.
Research institute Campden BRI is inviting companies to join research into the evaluation of viable routes for sugar and fat reduction in chocolate and related products.
Approximately 700,000 contaminated eggs have been imported to the UK from Dutch farms.