Scientists X-ray chocolate

08-May-2015 - An X-ray study carried out at DESY allows to improve the quality of chocolate. The study offers new insights into the formation of fat bloom, an unwelcome white layer that occasionally forms on chocolate. "Although fat blooming is perfectly harmless, it causes millions in damage to the food ...

BioGaia enters new agreement with Nestlé

13-Mar-2014 - In February 2012 BioGaia sold the rights for the use of Lactobacillus reuteri Protectis in infant formula to Nestle for the remainder of the patent lifetime. BioGaia received EUR 40 million up-front and a commitment to a further EUR 10.8 million during the period 2014 to 2017 upon achievement of ...

BioGaia receives the first instalment of additional payment from Nestlé

19-Feb-2014 - In February 2012 BioGaia signed several new agreements with Nestlé including the acquisition of the license to use BioGaia’s Lactobacillus reuteri Protectis in infant formula during the remaining term of the patent. The purchase price was EUR 50.8 million, of which EUR 40.0 million (SEK 356 ...

A new brew for coffee derivatives

Scientists in Switzerland have optimised a novel synthesis of a polyphenolic compound found in coffee beans

15-Feb-2008 - Chlorogenic acids are natural polyphenolic compounds that are found in coffee and many fruits and vegetables. Chlorogenic acids possess biological properties such as antibacterial, antioxidant, antimutagenic, antitumour and antiviral activities. Their potential health benefits have led Denis ...

Phosphagenics and Nestlé Nutrition extend option agreement

Phospha E® clinical program to progress as planned

10-Jul-2007 - Phosphagenics Limited announced that it has, by mutual consent, extended the period in which a commercial agreement is to be concluded with Nestlé Nutrition. In January 2007, Nestlé exercised its option to negotiate (on an exclusive basis) a commercial agreement with Phosphagenics for the use of ...