Product innovations

933 Results

Solvent-free Canola Protein Production from BioExx

Solvent-free Canola Protein Production from BioExx

Content provided by BioExx Specialty Proteins Ltd | 05-Jan-2012 | White Paper

Historically, solvents such as hexane are required to produce protein from oilseeds like soy and canola. BioExx Specialty Proteins has eliminated this...

Automated weighing of cooked meats increases output

Automated weighing of cooked meats increases output

Content provided by Ishida Europe | 08-Dec-2011 | Case Study

An Ishida Screwfeeder multihead weigher has helped a cooked meat manufacturer increase output by 30%, whilst freeing up labour that had previously been...

How to select the right ingredient?

How to select the right ingredient?

Content provided by Brenntag Holding GmbH | 28-Nov-2011 | White Paper

When developing a new product, selecting the right ingredients is a complex task. Brenntag has developed a systematic approach which facilitates ingredient...

Gates Mectrol

Microbiologist Report: Food Grade Belt Sanitation

Content provided by Gates Corporation | 14-Nov-2011

With increased concern over food safety, belts used in direct food handling and processing must facilitate adequate cleaning. While segmented, hinged configurations...

Manufacturing high quality ice cream with high overrun

Manufacturing high quality ice cream with high overrun

Content provided by Palsgaard | 07-Nov-2011 | White Paper

For consumers to enjoy the full pleasure of eating ice cream it requires a smooth and creamy product throughout the entire shelf-life. This article discusses...

Meriva®: 29 fold more bioavailable

Meriva®: 29 fold more bioavailable

In a new human pharmacokinetic comparative study between Meriva® and a standardized curcuminoid mixture, Meriva® has shown to be 29 fold more bioavailable...

The Role of Anti Inflammatory Nutrients

The Role of Anti Inflammatory Nutrients

Content provided by Fortitech® Premixes by DSM | 04-Oct-2011 | White Paper

Utilizing Anti-Inflammatory Nutrients in Food and Drink. Consumers are turning to nutrition for help with controlling daily discomfort, managing chronic...

The multiple functionalities of emulsifiers.

The multiple functionalities of emulsifiers.

Content provided by Brenntag Holding GmbH | 05-Sep-2011 | White Paper

Emulsifiers provide a range of functions, such as emulsification, whipping, fat modification and starch and protein interaction. This document details...

Manufacturing delicious soy milk

Manufacturing delicious soy milk

Content provided by Palsgaard | 29-Aug-2011 | White Paper

This article examines all the steps needed in manufacturing a delicious soy milk - from the extraction of the soy base, followed by standardisation, processing,...

Application improvements for the food industry

Application improvements for the food industry

Content provided by Emsland Group - Potato starch and derivatives | 15-Aug-2011 | White Paper

Based on starches, starch derivatives, proteins, fibres as well as potato flakes and -granules Emsland Group serves the right solution for all types of...

Vanilla, the world’s favourite flavouring

Vanilla, the world’s favourite flavouring

Content provided by Synergy | 19-Jul-2011 | White Paper

Looking to enhance your dairy offering with indulgent vanilla taste? Synergy’s natural extracts and flavourings can be tailored to impart a range of dairy...

LOOKING TO ENHANCE NATURAL SAVOURY DAIRY TASTE?

LOOKING TO ENHANCE NATURAL SAVOURY DAIRY TASTE?

Content provided by Synergy Flavors | 06-Jun-2011 | Data Sheet

Give your savoury dairy products a boost with Saporesse Plus – a range of natural yeast extracts that enhance dairy flavour in salt and fat reduced products...

NEW WHITE PAPER: COMPARING GFSI RECOGNIZED STANDARDS

NEW WHITE PAPER: COMPARING GFSI RECOGNIZED STANDARDS

Content provided by SGS Systems & Services Certification | 31-May-2011 | White Paper

The paper discusses the similarities and the differences between the requirements of the GFSI-approved food safety standards. It reviews the merits of...

Canny - The aluminum bowl that lifts up your brand!

Canny - The aluminum bowl that lifts up your brand!

Content provided by Amcor | 23-May-2011 | Information Request

With its easy peelable membrane, Canny really makes opening child’s play, and young and old alike will enjoy the convenience of a soft and spillage-free...

Dietary Fibers - technical & nutritional functionality

Dietary Fibers - technical & nutritional functionality

Content provided by Brenntag Holding GmbH | 16-May-2011 | Application Note

Dietary Fibers have several functions in food products. Technical functionality relating to texture as well as nutritional functionality relating to health....

Palsgaard® AMP 4448 – The safe ingredient choice!

Palsgaard® AMP 4448 – The safe ingredient choice!

Content provided by Palsgaard | 09-May-2011 | Application Note

This article discusses the 4 major benefits and 4 additional advantages chocolate manufacturers can achieve by replacing IP soy lecithin with Palsgaard®...

White Paper – The essence of FSSC 22000

White Paper – The essence of FSSC 22000

Content provided by SGS Systems & Services Certification | 21-Mar-2011 | White Paper

This white paper provides an introduction to the FSSC 22000 Food Safety System Certification standard requirements. It aims to promote understanding of...

Tate & Lyle

Label & cost focused product development

Content provided by Tate & Lyle Food Systems | 01-Mar-2011 | Product Presentation

Tate & Lyle Food Systems offers new solutions for specific label requirementsCurrently, the projects of food producers frequently revolve around, on...

Tate & Lyle

Various Muffin Dreams with new options

Content provided by Tate & Lyle Food Systems | 01-Mar-2011 | Product Presentation

Different variations of Muffins – Highly Indulgent, Gluten free, Reduced Fat, made by Tate & Lyle Food Systems Being more than a food stabiliser system...

Food & Beverage Preservation: Practical Guidelines

Food & Beverage Preservation: Practical Guidelines

Content provided by Brenntag Holding GmbH | 28-Feb-2011 | Application Note

Preservatives are essential additives to prevent microbial spoilage and ensure food & beverage safety. This application note provides practical guidelines...

The next snack generation

The next snack generation

Content provided by AKP | 21-Feb-2011

Ping! ... enjoy tasty, crispy, succulent snacks within minutes. This is only possible with the new Crisp Sensation coating, the product of many years of...

We had the powder, now we have also the liquid

We had the powder, now we have also the liquid

Content provided by Cosucra Groupe Warcoing SA | 26-Jan-2011 | Product Brochure

Fibruline® & Fibrulose® are easy to incorporate in a wide range of applications, creating a good-tasting, low-calorie & high fibre product. To...

ISO26000-Guidance on Social Responsibility by SGS

ISO26000-Guidance on Social Responsibility by SGS

Content provided by SGS Systems & Services Certification | 18-Jan-2011 | White Paper

“Understanding the ISO26000 Social Responsibility standard and how it relates to and can be assessed alongside other standards” is the new White Paper...

ISO26000-Guidance on Social Responsibility by SGS

ISO26000-Guidance on Social Responsibility by SGS

Content provided by SGS Systems & Services Certification | 18-Jan-2011 | White Paper

“Understanding the ISO26000 Social Responsibility standard and how it relates to and can be assessed alongside other standards” is the new White Paper...

Salmonella: Why they switch to qPCR methods?

Salmonella: Why they switch to qPCR methods?

Applied Biosystems | Recorded the 16-Dec-2010 | Webinar

Do you remember why some of you made the transition to ELISA for food testing? You trusted it! For more than 25 years, Applied Biosystems has led the way...

Sodium Reduction in Food: 25% and beyond

Sodium Reduction in Food: 25% and beyond

Content provided by Brenntag Holding GmbH | 22-Nov-2010 | White Paper

Brenntag Specialties summarises the questions & challenges surrounding Sodium Reduction: Why should Sodium be reduced? How much should Sodium be reduced...

How to make a delicious chocolate milk

How to make a delicious chocolate milk

Content provided by Palsgaard | 22-Nov-2010 | Application Note

Palsgaard lets you in on the secret of how blends of emulsifiers and stabilizers can help you make a stable and non-sedimenting chocolate milk. The article...

Emulsifiers and stabilizers for dairy products

Emulsifiers and stabilizers for dairy products

Content provided by Palsgaard | 15-Nov-2010 | Product Brochure

Industrial production of dairy products requires controlled processing, combined with innovative and well-balanced recipes, as well as high quality raw...

For more sustainable, healthier products

For more sustainable, healthier products

Content provided by Danisco | 15-Nov-2010 | Research Study

The world population is estimated to grow from 6.8 billion to 9 billion by 2050. How we address this demand for sustainable, healthier food is critical....

Givaudan ChefsCouncil Drives Taste Innovation

Givaudan ChefsCouncil™ Drives Taste Innovation

Givaudan | Recorded the 30-Nov-2010 | Webinar

Join the Givaudan ChefsCouncil™ webinar and find out more about how Givaudan uses this ongoing collaboration between Michelin-starred chefs and our own...

Meriva®, a master switch of inflammation also for eye disease

Meriva®, a master switch of inflammation also for eye disease

Content provided by Indena: ingredients for optimizing nutrition | 25-Oct-2010 | Research Study

A new clinical study supports Meriva® as an adjunctive therapy of recurrent anterior uveitis, further confirming its role as a master switch of inflammation.

Leader in activated cake emulsifiers

Leader in activated cake emulsifiers

Content provided by Palsgaard | 11-Oct-2010 | Product Brochure

Are you looking for leaner label cake emulsifiers which are also cost effective, stable in performance and easy to use ? Contact Palsgaard for advice on...

Nutrition Age Ingredients

Nutrition Age Ingredients

Content provided by La Morella Nuts | 11-Oct-2010 | Application Note

Following the new nutritional and health global trends, La Morella Nuts suggests four actions to be in the pole position in the New Nutrition Age. According...

Neotame Intensive Sweetener - Cost Savings & Great Taste

Neotame Intensive Sweetener - Cost Savings & Great Taste

Content provided by Brenntag Holding GmbH | 04-Oct-2010 | Application Note

Neotame – The newly approved intensive sweetener, for use in combination with other intensive sweeteners, delivers real cost savings. Brenntag Specialties...

£ 100 off  Campden BRI training courses

£ 100 off Campden BRI training courses

Content provided by Campden BRI | 28-Sep-2010 | Event Programme

Claim £100 off any course in our 2011 programme of over 200 scheduled courses and events - specifically for the food and drink supply chain. Courses cover:Agriculture...

Discount on Campden BRI courses

Discount on Campden BRI courses

Content provided by Campden BRI | 27-Sep-2010 | Event Programme

Claim £100 off a Campden BRI scheduled course for food and drink industry professionals. Select from over 200 events in the new 2011 programme - covering...

Straightforward direct determination of sodium

Straightforward direct determination of sodium

Content provided by Metrohm AG | 27-Sep-2010 | Application Note

Thermometric titration copes with challenging food matrices such as ketchup, instant soups, gravies and salty snacks. The titration is performed directly...

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