Breaking News on Food & Beverage Development - Europe US edition

Award winners expect long-term rewards

20-Nov-2009 - . Generally speaking, a reduction in saturated fat meant bigger air bubbles, and this affects the texture

The food industry 'has found its mojo'

20-Nov-2009 - communications manager at Cargill Texturizing Solutions, agreed with Flood. “Industry is coming back,” she said

Dispatches from ADICT by SIAL Paris

Food innovation success demands consumer perception of benefits

18-Nov-2009 - , wasabi is now used to encase nuts and crackers in snack applications. Stronger textures and tastes

New stabiliser systems target fermented dairy

06-Nov-2009 - fractions. Meier explained that the fibres give texture and help bind water, and the proteins give a creamy texture than one with 3.5 per cent fat.

Arla announces three-step product development programme

02-Nov-2009 - and whey protein ingredients, whether that is improved texture, a simplified recipe or lower cost

Arla unites R&D resources with new milk protein centre

30-Oct-2009 - as textural and cost-cutting ingredients in a wide range of foods, including as a replacement for egg whites

Inulin may offer low-sugar, tasty milk chocolate

29-Oct-2009 - and polydextrose, according to findings published in the peer-reviewed Journal of Texture Studies. “Our , texture and sensory properties of milk chocolate”. “To the best of our knowledge, this is the first

Study tests emulsifier vs. enzyme performance in bread

22-Oct-2009 - tartaric esters of mono-glycerides) are been used to improve bread volume, texture and dough stability C for 30 mins, after which they were analyses for bread volume, crust colour, crumb texture and colour

New cultures to speed salami ripening

21-Oct-2009 - speed up the fermentation process while creating flavoursome, well-textured, and safer sausages. ... speed up the fermentation process while creating flavoursome, well-textured, and safer sausages. ... , salamis retain the same sensory properties of traditionally dried sausage, with good colour, texture

Amaranth offers natural pigments for noodles: Study

15-Oct-2009 - and textural properties of cooked noodles, report the researchers in Food Chemistry. “This is the first ’ cooking and textural properties, while at the highest level the pigments detrimentally affected the gel

Solae launches new high-protein soy nuggets

19-Nov-2009 - while optimizing taste, texture and nutrition,” said Underwood. “The inherent value of nutrition textured form that enhances the eating experience,” added Underwood. In-house consumer tests showed

http://www.nutraingredients-usa.com/

Pea flour could create tasty low-GI foods: Study

10-Nov-2009 - product. They also allocated ratings to each product based on appearance, taste, smell, texture

http://www.foodnavigator-usa.com/

MGPI’s restructuring pays off in Q1

09-Nov-2009 - and concentrates, and textured proteins. MGP Ingredients president and CEO Tim Newkirk said: “The turnaround

http://www.foodnavigator-usa.com/

Gum blend serves up creamy salad dressings

29-Oct-2009 - that it says provides good texture and mouthfeel – even in problematic bleu cheese dressings. ... that it says provides good texture and mouthfeel – even in problematic bleu cheese dressings. ... , but it is particularly beneficial for the texture of bleu cheese dressings, it said. Lead food scientist Maureen , the texture can sometimes be “pasty.” “The usage level is going to be much less,” she said. “And there

http://www.foodnavigator-usa.com/

New CSK strains to improve low fat cheese

28-Oct-2009 - CSK Food Enrichment has unveiled a new selection of strains to improve the texture and flavour ... CSK Food Enrichment has unveiled a new selection of strains to improve the texture and flavour ... taste and rubbery texture. To help manufactures of traditional yellow cheeses overcome these problems and texture of low fat cheese. “Unique is also that the combination of strains showing both effects, i

http://www.dairyreporter.com/

New pea product boosts functional fiber range

28-Oct-2009 - claims. SunOpta’s product has a bland flavor, light color and smooth texture making it an excellent

http://www.nutraingredients-usa.com/

Necco goes natural with wafer line

27-Oct-2009 - . According to Necco, consumers will notice little difference in the taste or texture of the new, more natural

http://www.confectionerynews.com/

Senomyx calorie-cutting sucrose enhancer gets FEMA GRAS

27-Oct-2009 - , in terms of bulk and texture for example, Poyhonen said that most of the major food and beverage companies

http://www.foodnavigator-usa.com/

MGP Ingredients forecasts ‘positive turnaround’

23-Oct-2009 - such as dietary fiber, protein isolates and concentrates, and textured proteins. Speaking at the company

http://www.foodnavigator-usa.com/

Burcon eyes market as canola patents loom

20-Oct-2009 - and Supertein, which lay claim to several textural and nutritional benefits. Burcon hopes to market

http://www.nutraingredients-usa.com/