Soluble corn fiber can reduce the sugar content in chocolate by up to 50% while retaining similar levels of sweetness and leaving no aftertaste, according to a recently published patent by Mondelēz International.
German-based ingredients provider Beneo says there's a growing desire for its low-glycaemic sweetener Palatinose among the video gaming community, who are keen to use the product’s slow energy release to stay focused.
French ingredients supplier Nexira is launching a new ingredients brand, Inavea, dedicated to organic ingredients with a strong sustainability message, managing director Mathieu Dondain tells FoodNavigator.
Acrylamide is a hot topic for food makers. It has been a year since the European Commission regulation obliging food business operators to apply acrylamide mitigation measures came into force. Kerry Group aims to help manufacturers step up to the mark...
Concerns over climate change have jumped up the agenda and sustainability experts at Corbion believe the topic will continue to gain momentum. The bio-based ingredient supplier recently announced an ‘ambitious carbon footprint reduction target’ in response.
Bakery chain De Grog has become the first company in Europe to use tritordeum malted grain in the bakery sector, and the first company in Belgium to use the Mediterranean grain to create an innovative bread.
Pasta residues, bread crusts, and brewer’s spent yeast are the focus of a new project funded by the European Union, which sees 33 players collaborate to develop novel proteins from industry by-products.
Dairy cooperative to ingredients manufacturer FrieslandCampina recently set out its innovation priorities for its ingredients arm: gut health, personalised nutrition and protein. Divisional head Kathy Fortmann tells FoodNavigator more.