Pectin Prize

January 1, 2006

Research into the results of controlling the enzymatic activity of pectinases won the Georg Carl Hahn Research Prize on November 17, 2005. Dr. Chantal Smout, a Belgian researcher, showed that pectin engineering can create fruit and vegetable products with new and improved structural properties, through the activation or inactivation of enzymes. G.C. Hahn is a worldwide supplier of customized stabilizer systems for the food industry. G.C. Hahn, Elke Lindau, +49 451 1604-0, el@hahn-co.de, www.gchahn.com

You must login or register in order to post a comment.

Improper R&D processing thick products virtually guarantee failures at the plant. MicroThermics has extensive experience processing thick products including puddings, cheese sauces, fruit sauces & purées, concentrates, ice creams, cream cheese, and more.

According to the research organization, Statista, the sales of cold-brewed coffee are forecast to reach nearly $1 billion by 2025, growing at a compound annual growth rate (CAGR) of 24 per cent from the base year of 2015.