“Our objective is to expand the business related to food contact applications and support our longstanding collaborations with current local and international customers in the region.” says Miguel Ramirez, Head of Region Latin America BU Masterbatches. “This success is a result of continous improvement measures we introduced into the site over a long period of time, and a sign of the longterm strategy and commitment of the business to serve high regulatory markets”.
To be more energy efficient, many people have replaced their incandescent lights with light-emitting diode (LED) bulbs. However, those currently on the market emit a lot of blue light, which has been linked to eye troubles and sleep disturbances. Now, researchers reporting in ACS Applied Materials & Interfaces have developed a prototype LED that reduces — instead of masks — the blue component, while also making colors appear just as they do in natural sunlight. Read More
Chocolate is a beloved treat, but sometimes the cocoa beans that go into bars and other sweets have unpleasant flavors or scents, making the final products taste bad. Surprisingly, only a few compounds associated with these stinky odors are known. Now, researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have identified the two compounds that cause musty, moldy scents in cocoa — work that can help chocolatiers ensure the quality of their products. Read More
Cologne, April 29, 2021 – Ultra-high-performance concretes (UHPCs) are reckoned to be the construction material of the future. When they are colored, however, you have to ensure that the prescribed compressive strength of more than 150 megapascals is still achieved. The iron oxide pigments from LANXESS’s Bayferrox brand are perfect for UHPCs, as has been verified by the association of German cement manufacturers (VDZ) based on an analysis of compressive strength conducted to DIN EN 12390-3. Read More