Food Ingredients & Food Science - Additives, Flavours, Starch

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Row over unfair trading intensifies ©iStock

‘Our sector is characterised by high costs and low margins’: Retailers accuse ‘powerful multinationals’ of manipulating the unfair trading debate

European retailers and wholesalers have expressed anxiety that large branded food manufactures are trying to gain an advantage in supply negotiations by capitalising on the debate around unfair trading practices (UTPs) in the region.

Could sorghum syrup rival beet as Europe's home-grown sugar?

A Hungarian company is bringing sorghum syrup to Europe for the first time, a liquid sweetener with a caramel flavour that can be used across food and beverage categories.

Sugar, salt and fat substitutes 'blunt' nutrient perception

New French research shows that ‘nutrient signalling’, or the ability to taste the presence of a given nutrient in foods, becomes less efficient and less reliable as foods become more complex and different tastes compete for attention, potentially confusing...

Extending shelf life: Corbion develops clean label, taste neutral preservative

Ingredients supplier Corbion has developed what it describes as a clean label mold control solution that “matches” calcium propionate for performance.

Epi Ingredients launches SoBenefik high-protein yogurt concept

After the launch of SoFlexi, first concept of the SoUnik range, Epi Ingredients, a subsidiary of the French company Laïta, is announcing SoBenefik, a high-protein yogurt concept produced only with ultra-filtered dairy powders.

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Dairy proteins: complete proteins for versatile nutritious and tasty applications

Driven by consumers’ beliefs and increasing awareness of the health benefits associated with protein consumption, the global protein ingredients market is expected to reach $48.77 billion by 2025, growing at a CAGR of over 7% from 2016 to 2025.