Emulsifiers, stabilisers, hydrocolloids

ROHA rebrands its dried ingredients range New Foods & Saraf Foods to OVegi

Roha | 16-Mar-2023 | Technical / White Paper

NEW FOODS & SARAF FOODS are now OVEGI - ROHA Group is excited to announce a new brand name to their dried ingredients range, New Foods & Saraf...

H&F pectin optimizes starch based applications

H&F – Innovative Solutions for your Product Developments | 24-Feb-2023 | Application Note

Make the starch based stabilization and texture of your products more flexible and attractive. Replace or supplement starch with pectin from Herbstreith...

ROHA GROUP acquires SARAF FOODS, a freeze drying leader

Roha | 08-Nov-2022 | Technical / White Paper

By this ROHA further expands its technology and product portfolio of dehydrated vegetables, fruits and herbs in addition to existing Newfoods plant in...

Extend the shelf life of frying oils, naturally

Mane Kancor Ingredients Pvt. Ltd. | 28-Oct-2022 | Technical / White Paper

Frying oils when exposed to extrinsic factors like high temperature, oxygen, moisture, etc. undergo accelerated oxidation leading to faster onset of rancidity....

Increase shelf life of Frying Oils

Mane Kancor Ingredients Pvt. Ltd. | 13-Sep-2022 | Technical / White Paper

The current food industry crisis is multi-fold in nature that has impacted the edible oil markets globally. The situation has forced manufacturers to settle...

Discover pectin’s “a-peeling” future

Cargill | 19-Apr-2022 | Insight Guide

Half of global consumers are well aware of pectin. For many shoppers, there’s a nostalgia factor, as they fondly associate it with grandma’s homemade jams,...

Innovation with PrOateinTM oat protein

Lantmannen Functional Foods AB | 01-Feb-2022 | Application Note

As the demand for plant-based foods and beverages continues to grow, manufacturers are looking for new, innovative ingredients, so they can develop healthy,...

The essential guide to reformulating without TiO2

Univar Solutions | 16-Nov-2021 | Product Brochure

Titanium Dioxide (TiO2/E171) has many valuable properties outside of providing a white colouration.

Lay the foundation for optimal ice cream stability

Herbafood | 07-Sep-2021 | Application Note

Are you interested in a natural, purely plant-based, high-quality ice cream stabilizing fibre combination?
Try Herba ComBind® i 6021:
• as...

The Secret to Success with Plant-Based Yogurts

CP Kelco | 30-Mar-2021 | Technical / White Paper

With one in four consumers “actively trying to increase consumption of plant-based protein,” plant-based yogurts are increasing in popularity as a healthy...

Explore the benefits of acacia on digestive health

Alland & Robert | 17-Mar-2021 | Technical / White Paper

Consumers are looking for ingredients helping them living a healthy life, and are more and more aware that digestive health is key to global health. Acacia...

Top 10 Global Food & Beverage Texture Trends

CP Kelco | 16-Sep-2020 | Technical / White Paper

Texture is at the forefront of food and beverage innovation today. While some trends are global, there are still some unique cultural variations. How thick...

Testing texture in reformulated food

Losing fat, sugar or salt without losing enjoyment is a challenge for all formulators.
Understanding the impact on texture, and the potential implications...

Pectin combined with starch in gummy confectionery - A flexible system for individual textures

H&F – Innovative Solutions for your Product Developments | 22-Apr-2019 | Technical / White Paper

Using a combination of H&F pectin and starch in the production of vegetarian and vegan gum sweets provides a method for creating different textures...

The unrivalled potential of gelatine

Gelita AG | 03-Dec-2018 | Data Sheet

Gelatine’s multifunctional technological properties provide product developers with an unrivalled toolbox for current and future food applications. None...

Xanthan Gum in gluten-free bread

Jungbunzlauer | 20-Sep-2018 | Technical / White Paper

Nowadays, gluten-free claims are no longer just attracting the attention of people suffering from coeliac disease. A growing number of health-conscious...

GLOBAL PREFERENCES: TEXTURANTS PLAY A KEY ROLE.

Texture is a matter of taste, and that’s true on a global scale as well. What appeals to consumers in Italy might turn off those in Indonesia. As formulators,...

New generation of healthy baking powder

Jungbunzlauer | 14-May-2018 | Technical / White Paper

Jungbunzlauer is presenting a healthy baking powder based on microencapsulated glucono-delta-lactone with sodium or potassium bicarbonate. The combinations...

SMART TECHNOLOGY – adding value to Collagen Peptides

Gelita AG | 23-Feb-2018 | Data Sheet

A new range of collagen peptides can be processed more efficiently on existing facilities.

The novel SMART TECHNOLOGY (ST) collagen peptides...

Does Europe Want to Ban Palm Oil?

The Oil Palm | 12-Feb-2018 | Business Advice

The European Parliament has voted to ban Palm Oil biofuels under the Renewable Energy Directive. There is one key question the Council of the European...

Herbacel® AQ® Plus Citrus for reducing fat and salt content in savoury products

Herbafood | 05-Feb-2018 | Data Sheet

Can sugar, salt and fat be reduced without impacting mouthfeel and taste? What solutions are there for more transparency and simplicity in ingredient selection...

Product Recovery (Pigging) for Food Manufacturers

HPS Product Recovery Solutions | 31-Jan-2018 | Technical / White Paper

Hygienic product recovery ("pigging") is in wide use by food manufacturers that pump liquids or wet products. It gives a high ROI and quick payback.

GELITA SMART TECHNOLOGY - The Smart Way of Innovating

Gelita AG | 23-Oct-2017 | Data Sheet

With its latest SMART TECHNOLOGY product range, “collagen peptides ST”, GELITA offers functional ingredients that provide the best of two worlds: Bioactive...

Survey Report: State of the food & beverage development sector in Europe 2017

William Reed | 19-Oct-2017 | Research Study

In March 2017, FoodNavigator.com conducted its inaugural ‘state of the industry’ survey on its user base of food and beverage professionals. The key objective...

Strategic Nutrition for Heart Health-Part II

Fortitech® Premixes by DSM | 19-Oct-2017 | Technical / White Paper

Consumers are increasingly shopping for heart healthy products. Identify nutrients that can help differentiate your products and learn how custom nutrient...

The fruit texture principle – full enjoyment for beverages with no added sugar

H&F – Innovative Solutions for your Product Developments | 17-Oct-2017 | Application Note

The sugar content of juice based beverages provides not only sweetness but also influences the multi-sensory experience of the beverages. Reducing or removing...

How to Formulate Clean-Label Yoghurt, Soups and Sauces (and Why You Should)

Recorded the 18-Oct-2017 | Webinar

Developing a cleaner-label product can be a complex process, as it often involves removing or replacing highly functional ingredients traditionally used...

Championing UK ingredients

WRBM Ingredients Show | 23-Jun-2017 | Data Sheet

We’re launching The Ingredients Show as part of our market-defining UK food portfolio. That means it’ll be a key part of our five April shows covering...

Why not a veggie option? Solutions to inspire the next generation of meat free products

Dow Food Solutions | Recorded the 13-Jul-2017 | Webinar

The raising number of “flexitarians” confirms that meat free products are also part of the diet of non-vegetarian population. This new category of consumers...

Catering for ‘Flexitarians’ Designing next generation meat-free products

Dow Food Solutions | 19-Jun-2017 | Technical / White Paper

Today’s consumer is increasingly likely to be one of the new wave of flexitarians – non-vegetarians who nevertheless regularly enjoy a meat-free meal....

The functional and highly water binding citrus fibre

H&F – Innovative Solutions for your Product Developments | 05-Jun-2017 | Data Sheet

Due to its high water binding (25 g/g) and emulsifying properties, our natural and E-Numberfree “citrus fibre” can replace conventional thickening agents,...

From Wild West to Finally Tuned Instrument

The bad old days of margarine whose production quality was difficult to control are over, thanks to one man’s invention of the modern emulsifier. Learn...

Strategic Nutrition for Heart Health

Fortitech® Premixes by DSM | 23-Feb-2017 | Technical / White Paper

Heart healthy products are in demand. Learn which nutrients could help your products rise to the top – and how custom nutrient premixes can help you get...

White paper: testing texture in novelty gels

Stable Micro Systems | 30-Jan-2017 | Technical / White Paper

From gel garnishes to bubble tea, novelty gels offer exciting new textures for multisensory culinary experiences. However, performing textural magic isn’t...

What role can acacia gum play in the food industry today?

Alland & Robert | 03-Nov-2016 | Technical / White Paper

Consumers are more and more interested about what they eat and the quality of their food products. Among consumers’ concerns, the additives are often stigmatized.Yet...

Strategic Nutrition for Eye Health

Fortitech Premixes, by DSM | 30-Oct-2016 | Technical / White Paper

As the average age around the world increases, demand for products that address eye health concerns is also on the rise. Learn how custom nutrient premixes...

Herbacel AQ Plus Citrus (Citrusfibre) for vegan emulsions

Herbafood | 26-Sep-2016 | Data Sheet

Herbacel AQ Plus Citrus is a highly functional citrus fibre with a high water-binding capacity and is entirely plant-based, making it ideally suited for...

Make it real – with Gelatine!

Gelita AG | 05-Sep-2016 | Technical / White Paper

Gelatine’s multifunctional technological properties provide product developers with an unrivalled toolbox for current and future food applications.None...

Strategic Nutrition for Millennials – Part II

Fortitech® Premixes by DSM | 17-Jul-2016 | Technical / White Paper

For everything from sports & exercise to relaxation, Millennials are looking for help managing their busy lives. Learn how custom nutrient premixes...

Pectin in milk-based desserts: Gelation and increased creaminess

H&F – Innovative Solutions for your Product Developments | 20-Jun-2016 | Application Note

Gelation is key to the sensorial properties of many dairy desserts. Pectin provides gelled to creamy textures in milk-based desserts, generating a full-bodied...

Acacia Fiber, a natural fiber alternative for clean labels

Alland & Robert | 22-Mar-2016 | Technical / White Paper

Acacia Fiber is an all-natural, vegetal and GMO-free food additive coming from Acacia trees. Acacia Fiber has a minimum 90% of fiber content (method AOAC...

Strategic Nutrition for Millennials – Part I

Fortitech® Premixes by DSM | 01-Mar-2016 | Technical / White Paper

From botanicals to omega 3s, Millennials want products that include particular ingredients or meet specific requirements. Learn how custom nutrient premixes...

Food Vision 2016 Event Programme

WRBM - Food Vision | 21-Dec-2015 | Event Programme

Leaders in R&D, marketing and business strategy who are passionate about innovation and growth come together at Food Vision in Cannes to debate the...

The versatile world of gelatine

Gelita AG | 08-Sep-2015 | Technical / White Paper

Gelatine: it’s what gives gummy bears their characteristic elastic texture, form and unparalleled “bite”. But as well as being associated with confectionery,...

Egg replacement or reduction as development focus

Tate & Lyle Food Systems | 04-Aug-2015 | Product Presentation

Tate & Lyle Food Systems provides solutions for egg replacement or reduction in several applicationsEgg shortages and price increases are prompting...

Recipe cost improvements and label requirements

Tate & Lyle Food Systems | 04-Aug-2015 | Product Presentation

Cost improvements and label requirements – a key focus for food manufacturesAs a renowned supplier to the food industry, manufacturer projects often revolve...

Free whitepaper: Replicating consumer preferences

Perfect texture is essential for foods to succeed in today’s competitive market. Download this free whitepaper to learn how objective texture analysis...

Unique and innovative process to improve an emulsion

Alland & Robert | 24-Mar-2015 | Data Sheet

Many types of emulsifier do exist. But their performance fluctuates in regards of their properties and characteristics. Gum acacia is a 100% natural and...

Perfect Stabilizer, Emulsifier and More

Gelita AG | 19-Mar-2015 | Application Note

Most Gelatine types are usually associated with fruit gums and aspics. But the true potential for its application in a wide variety of foodstuffs goes...

How to: create multi-sensory dining experiences

Modern cuisine is all about using the latest techniques to create a multi-sensory eating experience.Download this free white paper to find out how texture...