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Roquette may bring more microalgae plants into the family

Jess Halliday — Thu, 04 Dec 2008 11:00:00 +0100

Roquette has plans to acquire more microalgae plants as part of its long-term strategy to become an important player in this emerging and interesting area of nutrition and health.

Oil price plunge boosting soy story

Shane Starling — Thu, 04 Dec 2008 11:00:00 +0100

The plummeting price of crude oil is having a knock-on effect that is bringing benefits to certain food ingredients such as soy, according to a leading supplier.

Real Good Foods asks what ‘necessary’ means on reduced profits

Caroline Scott-Thomas — Thu, 04 Dec 2008 11:00:00 +0100

The Real Good Food Company has forecast reduced profits and announced that it will move from its London office in order to cut costs.

Chinese citric acid duties will not halt imports

Jess Halliday — Thu, 04 Dec 2008 11:00:00 +0100

European producers of citric acid and monosodium glutamate have this week received long-term assurance that their prices will be supported against cheaper Chinese imports, but China is expected to remain a significant player in a more level field.

Organics offer market for burnt sugar colour

staff reporter — Thu, 04 Dec 2008 11:00:00 +0100

DD Williamson is launching a new organic burnt sugar to the European food sector, as its customers are seeking new hues suitable for organic products.

Tea yoghurt may expand healthy dairy options

Stephen Daniells — Wed, 03 Dec 2008 11:00:00 +0100

Addition of green and black teas to yoghurt may boost the colour and flavour of the product, without affecting the starter cultures, says a French-Tunisian study.

Study shows antimicrobial effective against listeria in soft cheese

Jane Byrne — Wed, 03 Dec 2008 11:00:00 +0100

Enterococcus faecium WHE 81, a multi-bacteriocin producer, is effective as an antimicrobial against Listeria monocytogenes in Munster cheese, a red smear soft cheese, according to a French study.

Roquette splits open pea cells for new insoluble fibre

Jess Halliday — Wed, 03 Dec 2008 11:00:00 +0100

Roquette is extending its pea-derived ingredient offering with a new insoluble fibre from the interior of the legume, which can be used both as a fibre-content booster and for its emulsifying and gelling properties.

Givaudan gets cultural with chicken preferences

Jess Halliday — Wed, 03 Dec 2008 11:00:00 +0100

Givaudan has lifted the lid on its new approach to chicken flavours, as it takes its cue from consumers around the world and tips from top chefs.

Many manufacturing bases make much sense

Wed, 03 Dec 2008 11:00:00 +0100

Cargill's product manager for starches explains why the firm has a global manufacturing base, and the systems it has in place to predict raw material supply problems.