Rousselot divides gelatines for functionality and healthy products
09-Nov-2009 - Rousselot has reorganised its gelatine offering to better illustrate the functionality of different forms of...
New stabiliser systems target fermented dairy
06-Nov-2009 - Hydrosol has developed two new series of stabiliser solution for use in fermented dairy products,...
Danisco makes xanthan gum to suit applications
05-Nov-2009 - Danisco has developed a new range of xanthan gum for use in specific applications, tipped...
Gelatin plus soy protein may mask bitter taste of caseins
05-Nov-2009 - Bitter-tasting casein hydrolysates may find more applications if spray-dried with gelatine and soy protein...
Cognis launches first sunflower oil-based whipping agent
22-Oct-2009 - Cognis claims to have hit on an industry first with a new whipping agent based...
Study tests emulsifier vs. enzyme performance in bread
22-Oct-2009 - A new study has pitted use of a Datem enzyme against three generations of...
Danisco programme to make food for lowest earners
14-Oct-2009 - Danisco has launched a new programme to help manufacturers develop processed foods that are affordable...
CP Kelco innovation to give one-shot multi-layered desserts
14-Oct-2009 - A three layered dessert formulation from one processing stream that subsequently self-separates into layers has...
Lecithin may boost fruit juice, sauce quality: Study
05-Oct-2009 - Formulating processed fruit and vegetable products with soy lecithin may enhance not only the physico-chemical...
New carrageenans to help jelly withstand the heat
05-Oct-2009 - Danisco is introducing two new carrageenan ingredients for use in powdered jellies and hot milk-based...
National Starch creates animal free emulsifier for instant foods
25-Sep-2009 - National Starch has developed a new fat encapsulation system for instant desserts or other dried...
Afriplex expands emulsions capacity
22-Sep-2009 - South African plant extract company Afriplex has expanded its existing emulsion facility in response to...
Danisco combines emulsifiers, gums & systems
21-Sep-2009 - Danisco is merging its emulsifiers and gums & systems divisions under one Enablers umbrella so...
New gluten to offer formulation enhancements
21-Sep-2009 - A low-salt, low-fat gluten ingredient is being developed in Australia, with the potential to offer...
Cost vs quality sparks Tate & Lyle platform
14-Sep-2009 - Tate & Lyle is introducing a new product development platform aimed at helping manufacturers develop...
Tate & Lyle cuts ribbon at Australia food systems site
10-Sep-2009 - Tate & Lyle is giving a boost to its Australian food systems business with the...
Science rises to the gluten-free challenge
10-Sep-2009 - The increasing prevalence of coeliac disease is driving innovation, and the growth in the size...
Danisco launches broad range of cellulose gum products
08-Sep-2009 - Danisco has completed a 1,500 tonne expansion of its cellulose gum production capacity to make...
Low-fat chocolate breakthrough could replace fat with water
04-Sep-2009 - Innovative emulsions containing up to 60 per cent water may reduce the fat content of...
Egg experts join forces to develop new technologies
04-Sep-2009 - DSM Food Specialties and Sanovo Engineering have formed a new joint venture which they say...
Transparent gel advance may give ‘excellent food ingredient’
01-Sep-2009 - A clear hydrogel made from xyloglucan and chitosan may offer an innovative thickening agent, and...
Soy protein could lead to foamier egg foams: Study
31-Aug-2009 - Addition of a soy protein isolate to egg white could enhance the foaming of pure...
We’re not planning warm ice cream, Unilever says
25-Aug-2009 - Unilever has denied that it is actively developing ambient ice cream, following newspaper reports that...
White sauce stability boosted by gums
19-Aug-2009 - The quality and stability of white sauce – a mainstay of frozen dish formulations –...
Leatherhead opens collaboration for emulsion-led fat reduction
17-Aug-2009 - Leatherhead Food International (LFI) is launching a new industry collaboration project to explore the replacement...
