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Salt reduction with SODA-LO™ Salt Microspheres - Tate & Lyle Food Ingredients
16-May-2013 -
Tate & Lyle’s SODA-LO™ Salt Microspheres is a salt reducing ingredient that tastes, labels and functions like salt -because it is salt.With SODA-LO™, food manufacturers can reduce salt levels by 25 to 50 percent in various applications without sacrificing taste.
On-Demand Supplier Webinar
Probiotic marketing in 2013 and beyond - GoodBelly/NextFoods/DuPont Nutrition and Health
18-Mar-2013 -
Regulatory pressure has forced the probiotic sector to think hard about how its products are presented to world. The alignment between the vast body of science and regulatory parameters varies greatly with regions and countries so what marketing tools are...
On-Demand Supplier Webinar
The global pre- and probiotic overview: Europe flatlines; Asia-Americas shine - Mintel
15-Mar-2013 -
Probiotics were born in Japan in the 1950s, but they are booming in broader Asia as consumers turn onto them in various formats, and regulations permit a greater range of health claims. Prebiotics are growing in these markets too but...
On-Demand Supplier Webinar
The microbiome revolution -
15-Mar-2013 -
Phase two of a gigantic project studying the human microbiome is just beginning. Many think the microbiome can unlock the mystery of just how pre- and probiotics work. Question is: Where will phase two go, can it help win claims...
Data sheet
GREEN VANILLIN IS MADE FROM WOOD - Borregaard
31-Jan-2013 -
Vanilla is one of the world’s popular flavours. Borregaard is the only producer of vanillin from wood which gives a smoother, closer to natural note.Borregaard provides EuroVanillin Supreme which is a product of Sustainable Chemistry. Among other sustainable aspects EuroVanillin...
Event programme
The Must Attend Show for Food Additives and Ingredients -
22-Jan-2013 -
Over 1,100 exhibitors cordially invite you to visit FIC--the largest and most influential show for food additives and ingredients in Asia.
On-Demand Supplier Webinar
Food Fact and Fiction: Separating Science from Myth - WRBM
19-Dec-2012 -
This free webinar aims to move the debate about food science and technology onto a more secure scientific footing.
It seeks to identify problems and opportunities in the perception and reporting of controversial topics − such as GM, nanotechnology and...
On-Demand Supplier Webinar
Inspiring 2013 food trends for your cocoa and chocolate applications - Cargill Cocoa & Chocolate
31-Oct-2012 -
Cargill Cocoa & Chocolate's webinar reveals the latest trends for cocoa and chocolate applications and outlines Cargill's T-model, which provides the expertise and support needed to innovate, ensuring you keep one step ahead of the competition.
Product presentation
TASTEVA™ Stevia Sweetener - Tate & Lyle Food Ingredients
31-Oct-2012 -
Tate & Lyle’s TASTEVA™ Stevia Sweetener is an innovative solution in high-potency, plant-based sweeteners, produced using a proprietary process designed to enable formulating at higher use levels. TASTEVA™ provides zero-calorie sweetness and was created with a patent-pending steviol glycoside composition that...
Application note
Be the first to taste the vanilla revolution - Solvay Aroma Performance
08-Oct-2012 -
Vanilla is one of the world's most sought after and best loved flavors, not only for its unique sensory qualities, but also for its ability to bring out the best in other flavors.Govanil™, our new generation of vanilla flavors, offers...
Technical / white paper
Barley beta-glucans and functional foods - Valens Int. d.o.o.
14-Sep-2012 -
Barley beta-glucans are dietary fibre with ability to form viscous water solutions. Modern technology enables preparation of concentrated sources of barley beta-glucan to improve human nutrition and deliver numerous health benefits. Superior biological activity can be achieved by a state-of-the...
Product presentation
Various range of fillings, for all application. - Materne Industries
01-Sep-2012 -
Materne Industries propose traditional, innovative and trendy fillings, suitable for cereal products (breakfast cereal, biscuits, cakes, pastries, chocolate,…) :- Fruitty : Strawberry, Pear, Raspberry, Apricot,…- Chocolate : Dark chocolate & Coconut, Milk chocolate,…- Creamy : Vanilla, Speculoos, Caramel,…- Innovative :...
Technical / white paper
Kalsec®’s Natural Antioxidant Solutions for Nuts and Omega Rich Food Applications - Kalsec
14-May-2012 -
Lipid oxidation is a leading cause of shelf-life failure in fat containing foods, generating off-flavors and aromas. Oxidation affects many foods, such as omega-rich products, fried foods, meats, dairy products and nuts. Synthetic antioxidants like BHA, BHT and TBHQ have...
On-Demand Supplier Webinar
Keep fresh and competitive - insights for industrial bread - DuPont Nutrition & Health
10-May-2012 -
Freshness is the number one priority for consumers when buying bread. In Europe, it accounts for the rising popularity of bake-off bread, in-store bakeries and bread vending machines. So how can the industrial baker stay competitive faced with this challenging...
On-Demand Supplier Webinar
Reducing total ingredient costs through egg alternatives - Arla Foods
10-May-2012 -
Flour, fat, sugar and, of course, eggs – the basic formula for any traditional cake. But despite the simplicity of the recipe, bakery manufacturers are increasingly under pressure to create fresh, tasty and wholesome baked goods in the face of...
On-Demand Supplier Webinar
Optimise COSTS, create new TEXTURES, improve NUTRITION - Roquette
10-May-2012 -
Bakery is being driven by multiple innovative trends, from taste and texture improvement and clean labelling to health and sustainable development. Cost optimisation is also a major factor. Raw material price volatility requires constant attention – as do nutritional charters....
On-Demand Supplier Webinar
How to deliver against your consumers nutritional needs through a new fat structuring agent - Caravan Ingredients
10-May-2012 -
Overwhelmingly, consumers are indicating a desire to lower or eliminate their consumption of trans fats and saturated fats and are therefore influenced by package nutritional labels. At the same time, consumers don't want to compromise on taste. This can be...
Data sheet
New health opportunities with waxy winter barley based flour Emglucan® - Emsland
09-Mar-2012 -
Emglucan® is our new waxy winter barley based flour that can be used in amongst others snacks and coatings. Emglucan® is enriched in beta-glucans and has a useful physiological role as slimming ingredients as β-Glucans support reduction of blood-cholesterol level, risk of colon...
Product presentation
New breakfast cereals options available - Tate & Lyle
23-Feb-2012 -
Cereals are a quick and easy breakfast option but are also seen as a wholesome choice. Our consumer research shows a growing demand for cereals that deliver a wide range of benefits. In order to help breakfast cereal manufacturers improve...
Product presentation
FIBRES KEEP YOUR BUSINESS IN SHAPE - Tate & Lyle
23-Feb-2012 -
Tate & Lyle’s STA-LITE® Polydextrose is a soluble fibre and a premium bulking agent for low-calorie, fibre fortified foods.
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