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A Food And Beverage News Special
March 16-31 2011

Simple ingredient with multiple benefits driving the ingredient market
Food ingredients refer to a broad category of ingredients that are added to food to improve the appearance, quality or nutritional value of food and beverages. Food ingredients help facilitate processing, maintain product consistency, extend shelf life, ensure microbiological safety, improve or maintain nutritional value, or enhance the flavour, colour and texture of the finished product.

Global industry looks at India as a future hub for Fragrances and Flavours
Fragrances and Flavours Association of India (FAFAI) is the national apex body of the players in the Fragrances & Flavours segment. The body was formed in 1949 by a few traders from the segment, with the key objective to promote the sector.

Nutrilife AS M from Cognis – an enzyme to keep bread fresh
Consumers expect baked goods to be fresh and tasty – and to help manufacturers meet this demand, speciality chemicals supplier Cognis has now developed the innovative bakery enzyme preparation Nutrilife AS M. This product significantly slows down staling and improves the elasticity of the crumb, according to a press release from the company.

Danisco and Kappa Bioscience to collaborate on a new vitamin
Danisco and Kappa Bioscience have announced to work in close collaboration on the emerging vitamin K2 MK-7 for the food industry in the areas of bone and cardiovascular health.

Experimenting with ingredients in snack foods
The GIA(Global Industry Analyst) has announced the release of a comprehensive global report on snack foods market. The global snack foods market is forecast to reach $334 billion and 48,519,000 tonnes in volume terms, by the year 2015, driven primarily by changing consumer demographics, perceptions, priorities and affluence levels.

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