our pack-age® cheese ripening product offers an ingenious way of protecting the product against mold during natural ripening, thus delivering a fantastic, fresh cheese to the consumer. the science behind pack-age is based on a moisture-permeable, breathable membrane that eliminates the need for an inedible...
"inedible parts" refers to components associated with a food that, in a particular food supply chain, are not in- tended to be consumed by people. examples of associated inedible parts could include bones, rinds, and pits. what is considered inedible depends strongly on the cultural con- text. in this...
: we have also developed technologies that allow us to use natural vegetable oils instead of partially hydrogenated fats in our maggi bouillon cubes and seasonings. foam booster technology: this produces the creamy head for nescafe cappuccino, with less fat, and which is much denser and longer-lasting...
fats represent an important energy source as well as a source of essential fatty acids for carnivores. fats are also used to help increase the palatability of our food. two of the fat sources used in our food are chicken fat because it provides a higher value of polyunsaturated fatty acids than bovine...