Emulsifiers, stabilisers, hydrocolloids

Food for a ripe old age: Researchers develop nutrient-dense product for the elderly

12-Aug-2019 By Flora Southey

A ‘yoghurt type’ product has been developed with the ageing population in mind. According to researchers from Lithuania, the food is nutrient-dense, fortified, and easy to swallow.

Ingredients start-up recycles brewer’s spent yeast to crack egg white market

31-Jul-2019 By Flora Southey

Dutch start-up FUMI Ingredients says it is bringing the world’s first vegan and non-GMO egg white substitute, made from yeast, to market.

Availability of substitutes offers stiff competition in modified starch market

29-Jul-2019 By Oliver Morrison

The health kick among consumers presents both threats and opportunities to Europe’s modified starch market, a report predicts.

Cracking the egg-free market: Egg-secution key to boosting quality perception

10-Jul-2019 By Katy Askew

Demand for egg-free packaged foods is growing. But poor quality-perception and formulation challenges make the increasingly competitive sector a tough one to crack.

DuPont develops fermented stabiliser for plant-based drinks: ‘We are duplicating what nature does itself’

08-Jul-2019 By Flora Southey

The ingredients manufacturer has launched a stabiliser made from fermented bio-based raw materials that caters to the surging plant-based trend, DuPont tells FoodNavigator.

WATCH

Palsgaard hits carbon neutral target: 'Sustainability is a competitive advantage'

01-Jul-2019 By Katy Askew

Stabilisers and emulsifiers supplier Palsgaard has reached its goal of becoming carbon neutral two years ahead of target.

Berkeley researchers identify six up-and-coming protein ‘game changers’

26-Jun-2019 By Flora Southey

The six ‘most promising’ plant-based proteins for the food industry have been identified by researchers from the University of California, Berkeley, who scored the protein sources according to commercial, nutritional and sustainability factors.

Meat analogues: A ‘big opportunity’ for improved quality

19-Jun-2019 By Katy Askew

Growing demand for meat-free products that suit consumers who are adopting vegan, vegetarian or flexitarian diets has resulted in a proliferation of meat analogues hitting the market. However, the taste, texture and nutritional profile of these products...

Exploring the commercial potential of aquafaba

03-Jun-2019 By Oliver Morrison

Aquafaba may offer potential for food innovators looking to capitalise on the growing demand for vegan and plant-based food recipes.

WATCH

Tapping E414 in Senegal: “This is the ‘grand cru’ of acacia gum”

03-May-2019 By Flora Southey

Acacia gum, or food additive E414, is used by food and beverage manufacturers as a natural texturizing agent. FoodNavigator travels to Senegal to find out how the plant exudate is ‘tapped’ from African acacia trees, before being exported and processed...

Fazer pledges to use 100% cage-free eggs: ‘It is realistic, but there are challenges’

11-Apr-2019 By Flora Southey

The Finnish food company is collaborating with suppliers in its commitment to use cage-free eggs across operations in Nordic and Baltic countries, sustainability director Nina Elomaa told FoodNavigator.

DuPont whips non-dairy cream into shape with sugar-free solution

14-Mar-2019 By Flora Southey

The multinational’s food and health business says it has solved the challenge of stabilising protein-free, non-dairy whipped cream with a sugar-free ingredients blend.

Five health & wellness trends transforming packaged food strategies

28-Feb-2019 By Natasha Spencer

As health and wellness and snacking trends emerge as leading influences in the packaged food industry, we explore how food manufacturers and brands can appeal to consumer needs in this competitive landscape.

Plant protein alliance to improve structure and taste of gluten-free bread

31-Jan-2019 By Flora Southey

Coeliac UK and Innovate UK are helping fund research to develop three new plant proteins for gluten-free bread, which Nandi Proteins chairman Neil Crabb says could improve its taste and texture.

Non-stick spaghetti? New enzyme developed to stabilise ‘overcooked’ pasta

24-Jan-2019 By Flora Southey

German company Mülenchemie has developed an enzyme to improve the cooking tolerance of pasta, which the firm says could save manufacturers in raw material costs.