Ingredients specialist Azelis has set its sights on Africa’s growing middle class with a new import and distribution office in the Ivory Coast.
Flavour often comes first when we think of new product development (NPD), yet texture is just as important in influencing our eating experience – and it can even change the food's flavour, perceived naturalness and how filling it is.
Hydrocolloids specialist Dennis Seisun reflects on this year’s Health Ingredients Europe (HiE) expo in Frankfurt, Germany in this guest article.
A major push to create new jobs and increase exports in the Danish food sector by more than DKK 30bn (€4bn) has been backed by food industry giants Arla Foods, Novozymes and Chr. Hansen.
Industry should look closer at nature’s solutions for current reformulation challenges by mapping out all the possible functionalities of ingredients already present in foods, says Dr Aidan Craigwood, consultant at Innovia Technology.
A combination of emulsifiers and whey protein concentrate could be used to totally replace egg in cake products, suggest researchers.
What are the latest free-from trends sweeping Europe? How is the mature gluten-free market staying innovative? And how much on-pack prominence should you give to free-from claims? FoodNavigator hit the expo floor at SIAL in Paris to find out.
Tate & Lyle is to more than double the size of its Singapore laboratory, will new facilities including a pilot plant and wider analytical capabilities.
Juice manufacturers that use gelatine as a processing aid without declaring it on-pack may not be breaking EU law but are deceiving consumers, says campaign group Foodwatch.
3D printing and the right choice of texturiser are key to creating visually appealing smooth foods that can be eaten by seniors who cannot chew, says German company Biozoon.
French firm Algaia has strengthened its seaweed extract capacity with the acquisition of Cargill’s alginate business.
By processing egg whites and yolks in different ways, Spanish researchers have developed a range of novel gels and foams that are fat-free, dairy-free and have a neutral taste.
Combining glucomannan with chitosan could be important for designing new weight loss foods, researchers suggest.
Scientists have developed a cheaper way to make high quality, natural emulsifiers and other valuable additives using the waste product from olive oil production.
Stabiliser specialist Hydrosol is set to increase its production with plans to open a second factory in Germany to meet growing demand.
A thick, low-calorie milkshake will leave you feeling fuller than one that is high in calories but thin – a finding that could have the potential to help people lower their energy intake, according to new research.
Finnish researchers are developing a range of clean-label wood-derived ingredients to replace current emulsifiers, texturisers and additives for bakery, meat and dairy products - but do consumers want wood in their food?
Using enzymes to extract protein from rapeseed press cakes in a sustainable and cost-effective way could transform 34 million tonnes of waste product into a valuable protein source, a Finnish scientist has said.
Increased textural complexity in foods could help consumers to feel fuller for longer, say researchers.
An EFSA re-evaluation of the safety data for sucrose acetate isobutyrate (E 444) as a food additive has doubled the acceptable daily intake limit (ADI).
As the average age around the world increases, demand for products that address eye health concerns is also on the rise. Learn how cus...
Fluctuations in egg prices, supply problems and increasing demand for vegan food products call for formulations with reduced egg conte...
Content Provided by Welsh Government
Content Provided by Welsh Government