Tuesday, May 22, 2012
"The latest developments in food technology and processing Europe... "
Blog
Spencer Green
Chairman, GDS International
Chairman, GDS International
Sales and the 'Talent Magnet'
A lot is written about being a ‘Talent Magnet’, either as a company, or as President. It’s all good practice – listen, mentor, reward, provide clear goals and career maps. Good practice for the employer, but what about the employee?26 May 2011
Focus Area: Food Ingredients
New healthy opportunities for magnesium fortification
Besides calcium (bone health, anti-obesity effect) and potassium (heart health) the mineral magnesium is getting increasing attention in the functional foods and supplements industry. By Jungbunzlauer
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Natural solutions for tasty food
Bioinnovative enzymes can substantially reduce acrylamide in several food products without changing their look, feel, or flavor. The enzyme, asparaginase, has been proven to reduce acrylamide levels with up to 90% in a broad range of foods. An Industry Insight by Thomas Erik Nilsson, Novozymes
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The new whey and permeate drying process
An Industry Insight by Henrik JT Jensen, Niro A/S
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TIXOTHERM™ from Niro A/S – the new whey and permeate drying process
By Henrik J.T. Jensen, Area Sales Manager – Food & Dairy Division, Niro A/S, Denmark
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Source: www.nextgenerationfood.com© 2012 GDS Publishing Ltd. All rights reserved.