Food Ingredients & Food Science - Additives, Flavours, Starch

Top Headlines

Maize is currently one of the most important sources of HAS - but new ingredient development could unlock increased uptake ©iStock/Crédits minadezhda

Bridging the fibre gap: High amylose wheat flour could ‘open new area of food formulation’

Although high amylose starches are associated with a number of health benefits their use is not widespread in the food industry. The development of new sources like high amylose wheat flour could be set to change this, researchers predict.

Growing the French hemp market: ‘Europeans need more education’

Europe is lagging in the global hemp market, says Green Leaf Company, a French firm working to widen access to the ‘superfood’ in protein bars, hemp pasta, and hulled seed products.

Only 9% of children get their five-a-day: Should more be done to promote healthy snacking?

A new survey shows only 9% of UK children are eating five portions of fruit or vegetables per day.

Clean label lentil flour gives bakery and snack portfolios a timely high-protein, high-fiber boost

US agribusiness and food company Bunge Limited has added a lentil functional flour to its product portfolio, which bakery and snack producers can use to replace modified starches, while offering a clean label.

Increased demand for fortified drinks spurs growth in beverage machinery market: PMMI

Increased demand for fortified drinks – along with the emergence of new technologies which increase productivity – are helping make beverages the fastest growing sector in the F&B processing machinery market in the US.

Promotional Features

Content provided by John Bean Technologies (JBT)

Powder packaging: How to choose machinery to capture a growing, high-value market

Powder foods and beverages provide significant advantages to manufacturers and consumers. Manufacturers appeal to the experience of JBT to deploy specialized technologies to meet the high safety standards demanded by consumers and regulators.