Lactic acid is the acid produced naturally by lactic acid bacteria in fermented dairy products, fruits and vegetables and sausages, and can be added as an ingredient to other products. This topic discusses the applications of lactic acid in food and beverages, where it usually serves as a pH regulator, preservative or flavoring agent.
Jungbunzlauer has began production and supply of high-quality L(+)-lactic acid and salts at its new plant in Marckolsheim, France, where the company also produces gluconates and the sweetener ERYLITE®. ...More
Purac sees the positive opinion of the EFSA panel as an important step forward in European Commission efforts to combat various food-borne pathogens. ...More
As part of its commitment to reducing its impact on the environment, PepsiCo UK is investigating the viability of new compostable packaging made from renewable resources rather than plastic for its Walkers crisps and snacks. The new packaging may be based on starch from ...More
As interest in probiotic-enhanced foods continues to grow, expanding into products beyond yogurt and other fermented dairy foods, such as ice cream, steps are being made to determine the optimum formulation of probiotics, prebiotics and synbiotics. ...More
Immune-enhancing foods and beverages is one of the fastest-growing sectors of the functional food category. Manufacturers keen to get in on the action need grounding in the basics of immune function, and in the compounds and ingredients that help it function better. ...More
Norwegian researchers are using lactic acid fermentation to reduce the formation of acrylamide during industrial production of potatoes and coffee, which may help reduce the risk of cancer. ...More
Probiotic applications are migrating from the ubiquitous yogurt products to sweeter frozen treats that combine health and indulgence. Here’s how to ensure the end result is viable—and delicious. ...More
Long-distance distribution networks and convenience-craving consumers have meat processors exploring methods to extend the shelf life of all types of proteins—from marinated, raw, prepackaged chicken breasts to fully cooked slabs of ribs to simple ground beef. ...More
As the popularity of raw-milk cheese rises, so do questions about the safety of products made with unpasteurized milk. A recent study indicates the naturally occurring population of microbes in the microbial consortia of cheese may provide protection against Listeria. ...More
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