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Application note
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.
Technical / white paper
Replace curing salt for meat products with 25% less sodium - Jungbunzlauer International AG
13-May-2013 -
Are you struggling to reduce sodium in ham or sausages? The first stable curing salt substitute now allows meat processors to create cured meat products with the claim sodium reduced without compromise on taste, texture and shelf life.
Technical / white paper
1-to-1 sodium reduction solution for meat products - Akzo Nobel Salt
25-Apr-2013 -
Up to 40% sodium reduction can be achieved by 1-to-1 replacement of regular salt with Suprasel® OneGrain® TS-M100. The product features the same processing and storage properties. It also ensures full functional properties and food safety benefits (water binding capacity,...
Technical / white paper
LomaSalt® 2.0 - The new generation - Dr. Paul Lohmann GmbH KG
25-Apr-2013 -
LomaSalt® 2.0 is an innovative composition of high value mineral salts. It enables sodium reduction with consistently good taste! The creation of healthy food was never easier!
Authentic alternative to cooking salt
50 % less sodium with 100 % taste
Pure, typical salty taste...
Technical / white paper
Wheat proteins: sustainable & naturally well-balanced - Tereos Syral
22-Apr-2013 -
Wheat is a well-known and appreciated cereal, rich in nutritious and healthy components. As a source of vegetable proteins, wheat supports a sustainable development process. It is suitable for the formulation of both delicious and convenient foodstuffs, adapted to a...
Technical / white paper
Whey Protein Hydrolysates - an athlete’s secret weapon - Arla Foods Ingredients
15-Apr-2013 -
Athlete’s looking to optimise their recovery should be choosing Whey Protein Hydrolysates as their choice of protein source. With Lacprodan HYDRO.365 performance nutrition manufacturers can integrate a gold standard protein into all their applications.
Application note
IMPROVE NUTRITION, ENHANCE TEXTURE thanks to Almagine™ HL! - Roquette
02-Apr-2013 -
Roquette and Solazyme Roquette Nutritionals :ROQUETTE is the exclusive commercial agent for Solazyme Roquette Nutritionals in EUROPE. Roquette is a French family group with an international dimension. Among the 5 global leaders in the starch manufacturing industry, Roquette offers its customers a...
Technical / white paper
NTC Introduces a Novel Licorice Masker for Stevia - Natural Taste Consulting
25-Mar-2013 -
A unique, sustainable and cost effective product that can significantly reduce the undesired licorice taste of stevia extracts. Through a thorough structure-function analysis of the sweet taste receptor and Rebaudioside A (Reb A), we identified plant derived compounds.
Technical / white paper
Strengthen syrups in hard panned candy with gum systems - TIC gums
19-Mar-2013 -
TicaPAN® 311 and TicaPAN® Quick Crunch, from TIC Gums, can be used in place of gum arabic when creating pre-sealing and engrossing syrups in confections. TIC Gums’ prototype formulation demonstrates the use of gums during the panning process for a...
Technical / white paper
Improve chocolate coated candy with gum systems - TIC gums
19-Mar-2013 -
TicaPAN® 311, from TIC Gums, is a non-gum arabic based hydrocolloid system that protects chocolate candy coatings and provides gloss. TIC Gums’ prototype formulation and panning instructions demonstrate the use of gums in chocolate panning for a quality improvement.
Technical / white paper
New white paper on Food Supply Chain Management - SGS
14-Mar-2013 -
The new white paper "Managing Performance in Food Supply Chains" discusses the impacts, opportunities and challenges arising from managing quality, safety, sustainability of performance on any other criteria in often diverse and global food supply chains.The publication describes some of...
Technical / white paper
Stabilizer compounds – a key to cost effective mayonnaise manufacturing - Palsgaard
04-Mar-2013 -
Palsgaard is pleased to offer mayonnaise manufactures a simple tool for cutting costs: Palsgaard® 1-2-3 - a highly flexible stabilizer compound able to meet the challenge of texture, viscosity and creaminess when used in mayonnaises with fat contents ranging from...
Data sheet
Natural options for stabilizing natural colors - Naturex, the global botanical leader
14-Feb-2013 -
Growth in the global food color market is mainly driven by the natural colors sector. This is due to a growing demand for natural & sustainable ingredients. When re-formulating natural colors for the beverage industry, there are however some technical...
Event programme
Food Vision – Connecting leaders in food and drink - WRBM - Food Vision
08-Feb-2013 -
Food Vision is the ultimate event for global leaders in food and drink development. Combining business networking with innovative thinking and commercial insight, this is the ideal platform to explore the key issues that will dictate future business success.Book your...
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...
Data sheet
A top-quality progressive acidifier - Roquette
24-Jan-2013 -
Вы производитель СЫРОВ,ТВОРОГА,СОУСОВ,ХЛЕБОБУЛОЧНЫХ или КУЛИНАРНЫХ ИЗДЕЛИЙ?Откройте для себя преимущества ГДЛ от ROQUETTE!Компания ROQUETTE лидер в производстве глюконо-дельта-лактона, предлагает своим партнерам продукцию, отвечающую самым высоким стандартам качества. Стабильность качества гарантируется независимо от условий окружающей среды и транспортировки, благодаря специальной водонепроницаемой упаковке, предотвращающей комкование продукта.Глюконо-дельта-лактон ROQUETTE производится в Италии из кукурузы европейского качества, гарантирующего отсутствие ГМО (генетически модифицированных организмов) в исходном сырье, и, следовательно, в готовом продукте.ГДЛ от нашей компании является эталоном качества во всем мире. Благодаря обширной сети филиалов, эксперты ROQUETTE готовы оказать Вам техническую поддержку в Вашем регионе.Чтобы узнать больше о ГДЛ, его функциях и областях использования, кликните здесь.
Data sheet
ROQUETTE’s GDL (Glucono Delta Lactone) - Roquette
24-Jan-2013 -
A top-quality progressive acidifierAre you developing CHEESE, BAKERY or CULINARY products? Explore the numerous benefits of Roquette’s range of progressive acidifiers! Global leader in GDL, Roquette is a long-standing player: with 25 years of experience in the GDL production field,...
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.
Technical / white paper
Tap into the trend for Greek-style yoghurt - Arla Foods Ingredients
21-Jan-2013 -
The demand for healthy, natural Greek yoghurt is booming, but traditional Greek yoghurt is expensive to make and demands specialised production equipment. With Nutrilac® solutions, used in combination with a ”Quick process”, manufacturers can produce Greek-style yoghurts using their existing...
Research study
Delaying The Oxidative Rancidity Of Precooked Refrigerated Chicken Patties With FORTIUM R10 Dry Natural Plant Extract - Kemin Food Technologies
03-Dec-2012 -
Kemin offers a guaranteed source of proprietary rosemary extract. Our plant-based ingredients have both flavoring and antioxidant properties that delay oxidation and increase shelf-life. Managing the entire process - from plant breeding and growing to extraction and blending - allows...