The growth in ready meals, plus desire for clean-label, restaurant-style products has led the UK’s Ulrick & Short to launch a new functional starch from wheat.
Beta-carotene, a food colour and antioxidant, can be nano-encapsulated in special spun fibres, offering formulators a fresh approach to adding value to products.
Sugar could be shedding its bad boy image to take a surprise spot on the public’s list of trusted ingredients, as manufacturers look to appeal to more savvy consumers.
Formulating rice noodles with alginate may enhance the structural properties of rice dough, which could lead to the development of a successful commercial rice noodle product, says a new study.
The sugar and ingredients divisions of Associated British Foods (ABF) are expected to show good growth backed favourable foreign exchange rates when its interim results are announced in April.
Cosun has agreed to buy part of Danisco Sugar business to satisfy antitrust conditions on the transaction, but Nordzucker and Danisco are today in discussions over the final price.
National Starch Food Innovation has extended its Novation range of functional native starches with the launch of two new products that are instant, clean-label and said to stand up to the stresses of intense formulation processes.
Danisco has reported a good result for its 2008/9 sugar campaign, which should be the last before the sale of its sugar division to Nordzucker receives regulatory go-ahead.
Syral is building a new centre of excellence which it hopes will strengthen innovation by working directly with its customers in the application of its sweeteners and proteins, among other ingredients.
Fresh evidence from researchers in the US suggests that substituting refined sweeteners with unrefined equivalents in food formulations could raise disease-fighting antioxidants in consumer diets.
Ungerer has developed a new range of flavoured oat fibre powders that are imbued with natural flavour that can add both a fruity taste and health benefits to baked goods, dairy, desserts and smoothies.
The Real Good Food Company has announced it is consolidating two of its businesses which serve the baking industry to stream-line its management team and build on innovation capabilities.
Dietary fibres may control crystallisation and recrystallisation in ice creams, and offer new formulation possibilities for formulators, according to new research from Greece.
The sale of Danisco Sugar to Nordzucker now looks unlikely to close this month as planned, as more time is required for the competition authorities to address important questions.
A Japanese bid to introduce a new black bean extract to Europe to block the absorption of carbohydrates has received a boost, as the FSA has issued a draft positive opinion.
Adding resistant starch to milk puddings produces formulations that are acceptable to consumers, particularly those interested in healthy options, says a new study.
National Starch Food Innovation (NSFI) is launching a new specialty starch derived from tapioca, which is said to enable a 75 per cent reduction on the butter, margarine or shortening used in cakes.
Associated British Foods (ABF) has announced that it has reached an agreement with Ebro Puleva for the acquisition of its Spanish sugar business, Azucarera Ebro, for €385 million.
Avebe has announced two new applications in its Etenia range of potato starches, including as a means to reduce fat content in cakes by up to 30 per cent.
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.
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.
Spreadable gels made from superheating starch and then cooling it may lead to inexpensive fat replacers, scientists from TNO Quality of Life tell FoodNavigator.
Ingredients manufacturer National Starch Food Innovation claims that its new texturising system will enable food producers to improve the texture and crispiness of wafer-style products.
Russian grain processor PAVA says it is already in negotiations with major firms to supply products from its new grain fractionation plant, due to be up and running by 2010.
The high potential of the Russian market is no longer centered solely on Moscow and St Petersburg, according to National Starch Food Innovation, but prosperity in the regions is opening up broader opportunities.
Tate & Lyle has announced plans to build a new polydextrose line in The Netherlands, which it says will be the first facility for the manufacture of the prebiotic fibre and bulking agent in Europe.
Maintaining a portfolio of market-relevant ingredients requires a certain amount of trend and price-prediction, say executives at Cargill Texturizing Solutions.
While there has been more optimism hovering over the post-reform EU sugar industry this year, ABF cites the new regime as having an on-going effect on the profits of its sugar division.
Associated British Foods is not discounting rumours that it is interested in acquiring Ebro Puleva’s sugar division, saying it is a logical market conclusion that it would be in the frame.
Insoluble fibres from starfruit could offer industry potential carriers for nutrients, or for the slow-release of other ingredients, suggests new research.
Claims that UK supermarkets are promoting more unhealthy foods than they were two years ago have met with criticism from the retail sector, which has been working with private-label and branded food manufacturers to improve the health profile of products.
By-products from food production pose a major problem to industry. FoodNavigator is seeking your views on how food companies can minimise their waste and put their leftovers to good use.
A decade of structural changes have helped Danisco position itself as “first choice” for customers, suppliers, business partners and employers, its chairman has said.
A new study from Spain has found that portions of asparagus spears that are unused by vegetable processors could be tapped as a source of fibre, to bring both nutritional and technological benefits to food.
Populations around the Mediterranean are abandoning their traditional healthy diets, the FAO has warned, as incomes increase and consumers opt for more meat, saturated fats and time-saving processed foods.
Rumour, according to the Romans, is a feathered beast with a myriad eyes and tongues. Last week she went bristling through the Danish business pages, spreading the news that Danisco could be bought by a private equity firm.
Fat build-up from fructose consumption may be greater than what occurs when we eat other types of sugars, such as glucose and sucrose, according to a new study.
As the perception of health and taste benefits from organic produce drives sales across all demographics, opportunities are arising in every sector of the food industry.
A new study has concluded that partially replacing corn starch in gluten free breads with tapioca and corn resistant starch can raise dietary fibre significantly, but without having a great impact on rheological properties.
The sale of Tate & Lyle’s international sugar trading business to US oilseed firm Bunge is now unconditional, removing the UK sweetener group from the volatile sugar market.
Speculation is growing about potential buyers for National Starch Food Innovation with ADM emerging as a likely contender, according to one industry analyst from Frost & Sullivan.
The UK Food Standards Agency has set out core challenges for the food industry as part of its strategy to beat obesity, but recognises that work is already underway by industry to make food products healthier.
Antioxidant and fibre-rich waste from wine making could offer a
cheap and healthy alternative to synthetic antioxidants to prolong
the shelf life of fish meat, suggests a study from Spain.
Launches over the last month include natural flavours for
confectionery from Wild, an egg substitute from Advanced Food
Systems to help save costs, and a new natural emulsifier from
National Starch.
Danisco has announced that it will sell its sugar division to
Nordzucker for DKK5600m, around €751m, bringing to an end months of
speculation as to whether it would agree to a sale or opt to spin
off sugar into a separate business.
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