A Taste of Wellness for Savoury and Snacks
Givaudan
22-May-2012 - European food manufacturers can access thousands more tonnes of segregated sustainable soy from North America after certified supplies have become available from producer Lang Farms.
04-May-2012 - ‘Eater-tainment’, ‘SuperSense’ and ‘Food Telling’ are among the food consumer trends predicted to be prominent in 2020 by researchers at Spain’s Azti-Tecnalia research and development centre.
12-Apr-2012 - There is great potential to develop novel, marketable, omega-3 rich functional food products from inexpensive sources such as fish protein isolate, according to new research.
22-Mar-2012 - The use of tannic acid could help to reduce the allergic potential of products that contain peanut proteins, say researchers.
20-Mar-2012 - Unilever is looking for new ideas to help it reduce the sodium levels in its food products by a further 15 to 20% without compromising taste - just one ‘want’ on its newly launched open innovation platform.
19-Mar-2012 - Spanish researchers claim to have developed a cheaper, faster and more accurate method for detecting gluten levels in hydrolysed foods, and found that numerous products tested, including beers, using their new assay showed gliadin levels well in excess of current CODEX standards.
23-Feb-2012 - Vegetable oil and protein demand is strong in South Africa driven by a burgeoning population and rising incomes, and global oilseed player Bunge will target these lucrative markets through a new joint venture crushing facility.
24-Jan-2012 - Recycling protein from that is usually discarded in surimi processing water could provide an additional source of fish protein ingredients for the food industry, say researchers.
10-Jan-2012 - Mothers who consume a poor diet through pregnancy risk leaving their children less able to store fats correctly in later life, leading to a higher risk of diabetes, according to new research in rats.
04-Jan-2012 - Calorie consumption alone is responsible for increase in body fat, whilst protein intake may contribute to changes in energy expenditure, according to new research.
09-Dec-2011 - A new research project led by TNO could help to create a more robust and industrially viable algae ingredient supply chain, says the Dutch research group.
25-Nov-2011 - The United States’ biggest farmer-owned cooperative CHS Inc. has signed an agreement to acquire soy protein company Solbar for $133m, sending share prices in the Israeli company soaring.
16-Nov-2011 - Smarter processing of industrial by-products from oilseed oil production could lead to more sustain able production of value-added vegetable proteins, suggests a new academic review.
21-Oct-2011 - There is no one ‘golden bullet’ for fat functionality replacement in foods but understanding what fats do in a food system will help in the search for alternatives, claims a NIZO researcher.
03-Oct-2011 - Avebe has added extra applications for its Etenia potato starch range, this time to enable lower levels of fat in cream cheese and ice-cream.
30-Sep-2011 - Lightening the colour of protein rich flaxseed meal by bleaching it with hydrogen peroxide will improve the potential for using it as an ingredient in foods, say researchers.
07-Sep-2011 - Solbar claims the latest addition to its textured vegetable protein range can copy almost any red meat, poultry, fish or sea food for vegetarian applications or can be used to add texture and cost benefits to actual meat products.
17-Aug-2011 - Formulating gluten-free products with proteins from egg white may improve the volume of bread and enhance the overall product, suggests new research.
21-Jul-2011 - A non-dairy ice cream made from purely plant-based ingredients, including lupin proteins, has been developed for the market by a team of German researchers.
20-Jul-2011 - A non-animal sourced, ‘human’ version of the gelling agent gelatine has been produced by researchers in China.