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Emulsifiers, stabilisers, hydrocolloids

News headlines

Nestlé-backed Swiss scientists create novel process for foams that last 'essentially forever'

Ever-lasting foam in ice cream or beer without artificial stabilisers? Swiss researchers have "for the first time" developed a novel strategy to make foam bubbles last "essentially ‘forever".

'Inspiration comes from many sources & that’s the kind of freedom we enjoy'

From nanoemulsions to octopuses: Palsgaard pushes the boundaries of applied research

Emulsifier research into natural nanoparticles, algae and…octopuses? It may sound strange but this is exactly the kind of ‘outside-the-box’ research that’s possible at Danish firm Palsgaard thanks to the fact its R&D department is actually an independent company, says its CEO.

Alland & Robert on industry and academic collaboration: 'You can't put a figure on the value it brings'

Acacia gum supplier Alland & Robert has been working with researchers from Montpellier University for five years and has just signed up for another five. "It deepens our understanding of the ingredient and adds value to the relationship we have with our customers. You can’t put a figure on that,” says the company.

Tate & Lyle adds instant starch to clean label range

Tate & Lyle has developed two instant functional starches to add to its clean label Claria range, which can help manufacturers banish modified starches, it says.

Novozymes sees 'good' H1 momentum

Novozymes said it saw “good” momentum across its food and beverage ingredients business during the first six months of the year.

A storm in a tofu teacup? Dairy industry should focus on innovation not plant alternatives, says analyst

The dairy industry should stop patrolling supermarket shelves for crimes such as 'soy milk' or 'tofu butter' and focus on innovation in its own sector, according to Packaged Facts analyst David Sprinkle.

DSM improves 2017 outlook as it ‘outpaces the market’

DSM saw a 42% increase in net profit in the first half of 2017 and has revised upwards its outlook for the rest of the year. “We are outpacing the market,” says CEO Feike Sijbesma.

DuPont to sell existing alginates business

DuPont to divest alginates business as Commission clears FMC-DuPont deals

The European Commission (EC) has conditionally cleared a two-way deal acquisition between FMC and DuPont, based on promises that both companies will divest parts of their existing business.

News in brief

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. 

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