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Sucralose sales bouncing back for Tate & Lyle

jess.halliday@decisionnews.com — Fri, 06 Nov 2009 11:00:00 +0100

Tate & Lyle has seen a new surge in sucralose sales in the last 6 months thanks to customers restocking after running down amassed supplies; and stocks at the mothballed US site are expected to run down by the year’s end.

Are EU health claims dooming innovation – Your views

stephen.daniells@decisionnews.com — Fri, 06 Nov 2009 11:00:00 +0100

NutraIngredients asked its readers for their views on whether the EU health claims regulation is stifling innovation in Europe. And we received a lot of responses...

Smart salt distribution can cut salt without extra additives

stephen.daniells@decisionnews.com — Fri, 06 Nov 2009 11:00:00 +0100

Dutch scientists have developed a new technology to enable up to 25 per cent reduction of salt in food products without loss of taste or adding other additives.

New stabiliser systems target fermented dairy

jess.halliday@decisionnews.com — Fri, 06 Nov 2009 11:00:00 +0100

Hydrosol has developed two new series of stabiliser solution for use in fermented dairy products, as starch is falling out of favour and clean labels are the order of the day.

Private-sector forum seeks solution to world hunger

jess.halliday@decisionnews.com — Fri, 06 Nov 2009 11:00:00 +0100

In an effort to find a lasting solution to eliminating world hunger, a private-sector forum gathering high-profile food industry players will be held in Milan on November 12-13.

Gelatin plus soy protein may mask bitter taste of caseins

stephen.daniells@decisionnews.com — Thu, 05 Nov 2009 11:00:00 +0100

Bitter-tasting casein hydrolysates may find more applications if spray-dried with gelatine and soy protein isolate, suggests a new study from Brazil.

Danisco makes xanthan gum to suit applications

jess.halliday@decisionnews.com — Thu, 05 Nov 2009 11:00:00 +0100

Danisco has developed a new range of xanthan gum for use in specific applications, tipped to increase efficiency and allow for lower levels to be used.

Antioxidant levels in chocolate show stability - study

jane.byrne@decisionnews.com — Thu, 05 Nov 2009 11:00:00 +0100

The levels of antioxidant activity and flavan-3-ol levels in chocolate products are stable over a controlled shelf life of one year, according to a new study.

Taura takes tiny fruit bits to market

jess.halliday@decisionnews.com — Thu, 05 Nov 2009 11:00:00 +0100

Taura Natural Ingredients is introducing a new line of tiny fruit pieces, opening up new possibilities for moulded chocolates and biscuits to boast real fruit content.

Symrise results show recovery in third quarter as destocking slows

katie.bird@decisionnews.com — Thu, 05 Nov 2009 11:00:00 +0100

Symrise third quarter sales show a marked ‘upswing’ as destocking came to an end with both flavour and fragrance segments showing positive growth.