DSM Food Specialities and starch specialist Avebe have entered into
a strategic partnership to develop innovative ingredients to
enhance creaminess in food products, particularly in the dairy and
bakery sectors.
Jungbunzlauer has announced price increases affecting citric acid,
sodium citrate, gluconates and xanthan gum as it offsets its own
costs, an adjustment seen as aiding economic stability in the
marketplace.
Hydrocolloid supplier CP Kelco has announced it is to shutter its
xanthan gum plant in the UK, which has been squeezed by cost
pressures into an unprofitable market.
Hydrocolloid supplier CP Kelco has announced it is to shutter its
xanthan gum plant in the UK, which has been squeezed by cost
pressures into an unprofitable market.
A safety assessment of the widely used hydrocolloid hydroxypropyl
methylcellulose (HPMC) has shown that everyday intake is well below
any level that may cause safety concerns.
Chitosan plus maltodextrin could offer an interesting alternative
for the encapsulation of omega-3 rich fish oils, suggests a new
study that uses a novel ultrasonic technique to generate impressive
results.
The US Food and Drug Administration (FDA) has amended its food
additive regulations to allow for the safe use of glycerol ester of
tall oil rosin (GETOR) to adjust the density of citrus oils used in
beverage applications.
The Japanese citrus fruit Citrus depressa yields high
methoxyl pectin in higher quantities than grapefruit and lemon, and
could be used as a gelling agent, researchers from Japan have
reported.
Avebe is launching a new range of starch ingredients called Etenia,
intended to be used as gelling agents in dairy and other food
products but with clean-label and vegetarian-origin benefits to
boot.
The Codex Committee on Food Additives (CCFA) is calling for
comments and additional information on uses of certain compounds,
including sweeteners and colors, in order to assess their inclusion
in the Codex General Standards for Food...
The trend towards reducing the fat content in food products is
contributing to growth in the emulsifiers market, as R&D
produces new ingredients that can help healthier products taste as
good as the original full fat versions.
A collaboration between researchers in Cameroon and France is
exploring the potential of mango peel as a source of pectin, and
could offer industry a novel ingredient with new properties.
Researchers in New Zealand are exploring the potential of buttercup
squash as a source of pectin, and could offer industry a novel
ingredient with new properties.
Hydrocolloid supplier FMC BioPolymer claims its Gelstar stabilizer
ingredient can allow manufacturers of frozen desserts to achieve
products with over 50 percent fruit content.
European ingredients firm Cognis is using the IFT event in Chicago
this week as a platform to launch a variety of new products on the
US market, including emulsifiers, aerating agents and a 'natural'
mold inhibitor.
The organic food and beverage market has been predicted to surpass
$86bn (€62bn) by 2009, with consumers increasingly turning
'organic' in search of health and safety in their food products.
Danisco is developing a range of emulsifiers aimed at reducing the
need to use commodity products such as wheat, gluten, and vegetable
oils in food formulations, as manufacturers feel the pinch of
soaring prices.
Alland & Robert is launching a new gum Arabic ingredient that
it says has exceptional emulsifying properties, allowing less to be
used and reducing the need for OSA starch in beverage formulations.
Kerry Bio-Science has launched a new generation of trans-fat-free
emulsifiers for low-fat spreads, tapping into two of the quickest
growing areas of the food industry.
Danisco has launched a line of ingredients it says enables
manufacturers to offer up soya desserts as a viable alternative to
dairy desserts by giving them an equally creamy texture.
Controlling exploding jellyfish populations may present the food
and cosmetics industries with interesting new additives, suggests
new research from Japan.
Stabilizer manufacturer TIC Gums has self-affirmed the GRAS status
for a line of modified gum acacia emulsifiers, which the company
says opens up a wider market for the product.
Making batters with methyl cellulose could remove the need for
pre-frying of fried foods and boost the healthy image of battered
foods, suggests new research from Spain.
Cognis has developed a new Lametop 500 line of emulsifiers for the
European bakery industry that it says is more sophisticated than
previous offerings and can improve product volume at a lower cost.
Danisco is marketing its Grinstead IcePro stabilizer systems to
help manufacturers avoiding being stung by volatile prices in the
dairy sector, reducing the need for butterfat and dairy solid
content.
Ingredients suppliers say threats by Sudan's US ambassador to cut
off gum arabic supplies from the country are not serious, and an
embargo would not have a catastrophic effect on the world supply.
The Sudanese ambassador to the US has threatened to withdraw the
supply of gum arabic, an emulsifier and stabiliser used by the food
industry, in response to a pledge to impose sanctions to help bring
an end to the bloodshed in Darfur.
Scientists in Japan have identified a new source of hydrocolloid
from jute (Corchorus olitorius) that may open up
innovative applications for the industry.
Mitsubishi Corporation is to form a new diversified food science
company by amalgamating three of its subsidiaries, in order to
strengthen its R&D capabilities and expand globally by
combining customer bases and sales networks.
The continued success of probiotics will depend on finding ways of
protecting the friendly bacteria during processing, opening up
opportunities for food ingredients and biopolymers, experts say.
Hydrocolloid supplier TIC Gums has announced the Halal
certification of its production plant, allowing the firm to enter
the niche but growing market for foods meeting the needs of Muslim
consumers.
Scientists from the US Department of Agriculture have proposed that
spray-dried sweet potatoes may offer potential as a thickener, with
similar properties to some starch solutions.
Ingredient firm Danisco has developed a line of fruit snack
prototypes in the US, to demonstrate how its products can be used
to achieve healthier snacks combining indulgence and fortification.
Using the sugar tara gum to improve the gelling of the whey protein
beta-lactoglobulin may offer industry with a more cost effective
alternative to locust bean gum, suggests new research from
Portugal.
Danisco is launching a new emulsifier and stabilizer
system for vegetable-based whipping cream, which it says
has benefits compared with both with dairy cream and other
vegetable alternatives.
A chitosan-containing complex was more effective at stabilising
citrus flavours and could offer a cost-effective alternative to gum
arabic, suggests joint Italian-US research.
Danisco is adding a new ingredient to its Dimodan NH line of
emulsifiers to tap further into the move towards hydrogenation-free
products - this time in oil and fat applications like as margarines
and spreads.
Tate & Lyle has signed an agreement to acquire an 80 per cent
holding in German family-run specialty ingredients firm GC Hahn -
the latest step in a refocusing on value-added ingredients in place
of commodities.
Pectin extracted from pumpkin and then modified using an enzyme
could offer an interesting alternative for jams and confectionery,
suggests new research from Russia.
Acid modified tapioca starch may offer significant advantages as an
encapsulation material, producing better results than native
starch, says new research.
Furcellaran, a co-polymer of beta and kappa-carrageenan extracted
from red algae, has been identified as a novel new encapsulation
material, researchers from Estonia report.
Danish ingredients manufacturer Palsgaard has developed a new
instant cake emulsifier which safeguards cake quality throughout
the stresses inflicted on batter during processing.
The trend for 'clean label' foods containing few E-numbers is
emanating from the UK market but it is not yet a keen priority for
consumers, retailers and manufacturers in every country, says GC
Hahn.
The modified gum arabic product 'Super Gum' could stabilise
water-in-oil-in-water emulsions, opening up opportunities for fat
reduction and novel encapsulation, researchers from New Zealand
have reported.
Converting food and beverage product labels from US to EC
format requires an in-depth understanding of European labeling
legislation, which is more complex than it often appears to be,
regulatory experts at consultancy firm Leatherhead...
Mergers and acquisitions in the food industry in 2006 took a turn
up compared to the year before, with almost one third of all
activity occurring in the food processing sector, according to a
new guide by the The Food Institute.
Unlock the full potential of your formulations with ADM's plant-based lecithins! Our diverse product range delivers the consistent functionality you...
