Sir Alan Sugar, the entrepreneur best known for creating the Amstrad consumer electronics giant, has succeeded in buying back Amstrad's former PC arm, Learning Technology, so that he can take it ...
Beyond the myriad complications that come with diabetes, patients have to additionally put up with regular blood sugar ...
REHOVOT, ISRAEL — Better Juice, Ltd. and a US fruit juice manufacturer have entered an agreement for the commercial installment of Better Juice’s sugar-reduction technology. The manufacturer will ...
Nestle has launched an addition to its Milkybar range containing 30% less sugar than a comparable ordinary chocolate bar. Ben Cooper looks at the technology behind Milkybar Wowsomes and assesses its ...
Toray Industries, Inc., announced that it and Mitsui DM Sugar Co., Ltd., have jointly demonstrated and established a basic technology to manufacture sugar derived from inedible biomass (see note 1), a ...
OMAHA, Neb.--(BUSINESS WIRE)-- Green Plains Inc. (GPRE) today announced successful ongoing production of dextrose syrups at the world’s first commercial deployment of Clean Sugar Technology™ (CST™) in ...
CEDAR RAPIDS, Iowa--(BUSINESS WIRE)--Fluid Quip Process Technologies announced today that it had reached an agreement with White Dog Labs (WDL) to provide an 18 million bushels/year of Clean Sugar ...
VEVEY, SWITZERLAND — Nestle SA is taking another crack at sugar reduction. The company is introducing a sugar-reduction technology that uses an enzymatic process to reduce the sugar in such products ...
SCIA Executive Vice President Gregg Connell believes Green Plains' clean sugar technology plant will reopen in the future ...
McGinnis Institute of Beet Sugar Technology celebrates 50 years of educating the beet sugar industry
Every summer, students attending the annual McGinnis Institute of Beet Sugar Technology Beet End and Sugar End schools learn about a wide variety of topics from pulp pressing and drying to lime and ...
A lick of cold, creamy gelato isn't just magic. It's mathematics. "You have to respect the range," emphasizes Gianpaolo Valli, a senior instructor at Carpigiani Gelato University in Bologna, Italy, ...
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