News

In 1814 a German scientist named Friedrich Ferdinand Runge developed a method to extract pure cocoa powder into its most potent form. The result was a white powder containing both fat molecules (known as acids) and sugars, which create...

Benzoic acid was famously observed in the 1500’s by a well-known French astrologer, physician, and reputed seer, this naturally occurring aromatic carboxylic acid has an equally long historic connection to Redox. The sixteenth century...

Ion Exchange is a reversible chemical reaction where dissolved ions are removed and replaced with other ions of the same/similar electrical charge. This mechanism is exploited by Ion Exchange Resins which are a medium that facilitates the...

In this month’s Employee Spotlight, we talk to Director and Food Industry Group Manager, Ken Perrins. How has your career progressed over the years, what was your first important role? My journey at Redox started a little different to...

Glycerine, Its name comes from the Greek word Glykys, meaning sweet, but this once considered insignificant product sprung from less humble beginnings.  Glycerine is a trihydric Sugar Alcohol (polyol) that presents as a colourless,...

With major shortages of INULIN, could you consider Fructooligosaccharides as an alternative?  While FOS is commonly added to beverages, syrups, and foods, as a sweetener, there are also many benefits of consuming FOS...

Commonly used as a food additive for flavouring and as a preservative, citric acid is also used in cosmetics, for medical purposes, as an antioxidant and in cleaning products. First extracted by a Swedish researcher in 1784, the odourless...

It seems like everyone in the health industry are talking about the benefits of Sunflower lecithin right now. But why? What are the benefits over its soy counterpart? No matter where you’ve heard about it, lecithin is a well-known...

Redox will be exhibiting at the Supplier's Night Expo at this years Southern California Food Industry Conference