Oil price plunge boosting soy story
04-Dec-2008 - The plummeting price of crude oil is having a knock-on effect that is bringing...
Solae raises soy ingredients prices across the globe
02-Dec-2008 - Soy ingredients supplier Solae is passing on its rising input costs by announcing a...
Chitosan and lecithin combo could nano-encapsulate: Study
18-Nov-2008 - Combining chitosan and modified lecithin could offer interesting nano-encapsulators for a variety of ingredients, according...
Dispatches from Health Ingredients Europe
Solbar revamps Bontex for broader food uses
06-Nov-2008 - Solbar is exploring new applications for its Bontex steam textured soy proteins, and believes that...
Low cost, high purity fish protein isolate hits global market
16-Oct-2008 - Advances with membrane technology means lower price protein from fish are available to food manufacturers...
Hochdorf takes lupin ingredient into new food types
14-Oct-2008 - Hochdorf Nutrifood is extending the application possibilities for its lupin seed-derived ingredient, introducing it as...
Solae, Novozymes soluble soy protein gets closer to market
14-Oct-2008 - Solae and Novozymes are expecting the publication of some patents related to the joint...
Melamine crisis makes manufacturers extra-cautious over safety
13-Oct-2008 - The fall-out from the melamine crisis in China is prompting manufacturers to be super careful...
China announces new melamine guidelines
09-Oct-2008 - China is taking steps to reassure countries that are banning its imports following the melamine...
Certifier launches new sourcing standards for soy
06-Oct-2008 - UK food manufacturers can now source soy that is certified as Non-GM and Responsibly Produced,...
Seaweed powder could give noodles formulation boost
22-Sep-2008 - Powder from green seaweed may offer the growing noodle market a new avenue for formulation,...
New research project to unlock complex food structure
18-Sep-2008 - Academia and industry in Australia have united to explore the molecular structure and functionality of...
Soy and colours hit the science headlines in August
13-Aug-2008 - Natural blue pigments from oyster-friendly bacteria and red pigments from prickly pear, and concerns for...
EFSA confirms safety of Unilever GM ice protein
13-Aug-2008 - Low-fat ice cream made with GM yeast to ensure a creamy consistency may soon be...
Organic food ‘good for you’ says EU
28-Jul-2008 - The European Commission has launched a campaign to inform consumers of the benefits of organic...
Study links low sperm with high soy consumption
24-Jul-2008 - A new study has found that men who consume an average of half a portion...
Flavor enhancer to reduce costs and salt
18-Jul-2008 - A new umami ingredient has been launched as a possible alternative to monosodium glutamate which...
New company for dry blending formulations
16-Jul-2008 - A new dry blending company has been formed in the US to create custom blends...
Encapsulation and fish dominate July's science
16-Jul-2008 - July started with IFT in New Orleans - always a time for innovation. The highlights...
Fish protein hydrolysates beat alternatives for foods
10-Jul-2008 - Protein hydrolysates from Pacific whiting, an abundant and under-utilised fish, produced better foams than bovine...
The soy taste challenge
09-Jul-2008 - Solae surveys the market for soy-based products and responds to the challenge of making them...
Sugar beet pectin-protein nanoparticles show encapsulation potential
09-Jul-2008 - Using sugar beet pectin to coat proteins could lead to the formation of core-shell systems...
Protein analyzer wins IFT food science award
07-Jul-2008 - The Sprint Rapid Protein Analyzer from CEM Corp, North Carolina, USA, has won a 2008...
Food industry gathers for annual IFT expo
30-Jun-2008 - Experts have gathered for the Institute of Food Technologist 2008 Annual Meeting and Food Expo...
Gluten-free bakery gets boost from enzyme: study
24-Jun-2008 - Baking gluten-free breads for the ever-growing coeliac population may be possible using brown rice and...
