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Emulsifiers, stabilisers, hydrocolloids

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Clean label viscosifier could boost yields in meat

Ingredion is launching a potato starch-based viscosifier that could increase processed meat yields by making it more slice more easily.

Desert King banks on plantations for sustainable supply of quillaja and yucca

Investing in quillaja and yucca plantations, rather than relying on wild harvests, will guarantee a more sustainable supply of these natural foaming agents, says international supplier Desert King. 

Avril strengthens lecithin range with acquisition

Oil giant Avril has strengthened its lecithin portfolio with the acquisition of French supplier Novastell.

Corbion's trans fat-free emulsifiers allow manufacturers to 're-engineer' cakes

"The conversion away from partially hydrogenated oils is really an opportunity to re-engineer cakes themselves," says Corbion as it launches SweetPro, a new line of trans fat-free emulsifiers that allow manufacturers to swap expensive bakery blends for commodity-based ingredients.

News in brief

Interactive starch resource unveiled by Starch Europe

Trade association Starch Europe make available a new online platform that aims to provide information about starch-based ingredients used in the food sector.

Enzymes key to improving plant-protein stability, study finds

Plant protein uptake is still being hampered by poor solubility and limited functionality, but the right kind of enzymes can boost stability and foaming properties, say Finnish researchers.

Palsgaard CEO: Sustainable ingredients ‘open doors to new markets’

The sustainability of ingredients is a top priority for food manufacturers, according to a Palsgaard survey, which also highlights the difficulty in sourcing trustworthy suppliers.

Cargill's novel process matches cultivated carrageenan functionality with wild

A novel way of processing carrageenan means the cultivated variety matches wild carrageenan for functionality in dairy desserts. It's also cheaper than wild and has a more stable supply, says Cargill.

Nestlé to give global Maggi brand a clean label revamp

Nestlé aims to “transform” the global Maggi brand by 2020 by cutting salt, swapping modified starches for simple ones and removing artificial emulsifiers and thickeners, it says.

Tate & Lyle profits jump 85% as weak pound provides boost

British ingredient supplier Tate & Lyle has reported an 85% increase in profit before tax, putting the successful performance down to higher sales, a weak pound and fewer exceptional costs.

Tate & Lyle launches 17 non-GMO starches

Specialty ingredient supplier Tate & Lyle will launch 17 non-GMO starches in order to meet a growing global demand, particularly in North America and Eastern Europe, it says.

Modified maize starch brings cost savings of 15%, says Ingredion

Ingredion's latest waxy maize modified starch can bring cost savings of up to 15% when replacing in sauces and removes the pasty texture associated with other texturisers, said the company. 

Univar to bring Bunge lecithin range to Europe

Bunge has partnered with ingredient distributor Univar to bring its lecithin brand BungeMaxx to Europe, Middle East and Africa (EMEA).

Glanbia's patent-pending powder process removes need for lecithin in drinks

Glanbia has developed BevEdge, a patent-pending technology that allows manufacturers to remove lecithin from protein powders and beverages, cleaning up the ingredient list and removing a potential allergen.

DuPont health & nutrition president on mega mergers, start-up successes and new product launch plans

Despite its recent mega mergers and billion-dollar business deals, DuPont is still very much focussed on collaborating with start-ups. “Not everything has to be invented in our labs,” its nutrition and health president Matthias Heinzel tells FoodNavigator.

EFSA: No safety issues over acacia gum as food additive

Acacia gum is safe for use as a food additive concludes the European Food Safety Authority (EFSA) following a risk re-evaluation request from the European Commission.

Chr. Hansen posts ‘strong’ H1 with organic revenue growth of 10%

Food and nutrition bioscience firm Chr. Hansen says it is well positioned to deliver its ambitious full year targets, as it reports 10% organic revenue growth for the first half of its financial year.

DuPont to acquire FMC’s health and nutrition business in billion dollar food-crop swap

DuPont will acquire FMC’s health and nutrition business and divest part of its crop chemical business in what it says is “a meaningful step forward” for the proposed DuPont and Dow merger.

Solina strengthens Eastern European hub with Romanian acquisition

French supplier Solina will acquire the Romanian functional ingredients firm Supremia in what it says is a major step to creating a regional hub in Eastern Europe.

If it’s natural, it’s good…but what's natural? A case study in cultured meat, E numbers and plant extracts

If in-vitro meat is to be successful it must be marketed as a natural meat substitute, because the negative perception of synthetic foods are too great to overcome the potential benefits for the environment, say Swiss researchers.

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