German ingredient firm Kampffmeyer has released findings of an independent test that found its clean label binding system to deliver good mouthfeel and stability without a negative impact on taste.
The use of surfactants in food could be causing quicker break down of protein-coated lipids, according to a new study with potential to aid future food design.
Corn Products International has said the Federal Trade Commission (FTC) has given initial approval of its $1.3bn acquisition of National Starch, with the deal expected to be finalized by early October.
Formulating soft drinks with food gums like pectin and propylene glycol alginate may protect enamel from the detrimental effects of citric acid, suggests a new study from Germany.
A new study has suggested that a cross-linked a pectin coat could improve the stability of natural oil bodies, making their potential for industrial use more viable.
Collagen fibre could prove a useful emulsifier in acidic food formulations, reports a new study which suggests it could be a natural alternative to synthetic emulsifiers.
Sensitive ingredients like flavours and antioxidants may be nano-encapsulated in specially spun fibres, offering formulators a fresh approach to adding value to products, suggests new research.
Naturex’s has indicated that the first six months of 2010 have brought strong revenue-growth as it set about integrating the ingredients division recently acquired from Natraceutical, but all its business arms contributed to the fine results.
Emulsifiers, enzymes and hydrocolloids have led growth in the food additives sector over the last five years, according to a new report from Leatherhead, while growth in functional food ingredients is significant.
CP Kelco has announced that it is injecting $8m investment into its pectin plant in Skensved, Denmark to meet growing demand for its amidated pectin for use in low-sugar and sugar-free products.
New European Commission import restrictions on Indian guar gum have now been written into Indian regulations, which industry experts hope will speed up the supply process.
Our understanding of the stability of emulsions may leap forward as UK scientists report the use of an atomic technique to probe the interactions of pectin.
French scientists continue to expand the potential of carrageenan films to encapsulate and control the release of flavors, with new data showing superiority over established options.
A combination of pectin and fibrils of ovalbumin may offer interesting and innovative encapsulation materials for formulators as protection for sensitive ingredients like flavours, says a new study.
Danisco is forming a new logistics unit to underlie its three food ingredients divisions covering emulsions, cultures and sweeteners, in a bid to bring greater efficiency in its dealings with customers.
Danisco achieved 6 per cent in revenue for its full year 2009/10 and strong profit growth; all divisions with the exception of sweeteners contributed to its margin expansion.
Ulrick & Short, which has made its name in the ingredient world as a clean label manufacturer, is planning to differentiate its ingredient range by creating combination products that can also deliver health benefits.
The planned acquisition of National Starch will launch Corn Products into Europe, and give it more leverage when dealing with five or six major food manufacturers that aim to cater to global tastes.
National Starch is to be sold to US-based Corn Products International for US$1.3bn, current owner Akzo Nobel has confirmed. The news ends over two years of speculation over the business’ future and propels CPI into the European market.
Pectin extracted from kiwifruit may boost the levels of beneficial bacteria in the gut and may also be used to microencapsulate probiotics for the health and wellness segment, suggests new research.
Speculation about typical asset valuing ion the chemicals industry by Cognis’s chief financial officer, Marco Panichi, has led to a figure of €3.4bn being attached to the German ingredient company, as buy-out speculation mounts.
Adding the hydrocolloid HPMC to a batter can reduce the uptake of oil during frying and enhance the ‘crunch’ on eating the crispy crust, says new data from Europe.
German chemicals and nutrients giant Cognis has turned in its best ever Q1 operating profit as sales across its three core divisions exceeded 2008 pre-financial crisis volumes in 2008 for the first time - fueling ongoing buy-out speculation.
The salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen.
BASF continues to be the subject of rumours that its supervisory board has approved a takeover bid for fellow German supplier, Cognis, which is owned by Permira PERM.UL and Goldman Sachs Capital Partners.
Innovative ingredients and solutions are emerging to help formulators add flavours, colours and healthy ingredients and keep up with consumer demands for innovative beverages.
A combination of pea protein and pectin may provide enhanced emulsifiers for a range of food products, with potential to increase shelf-life, says new research from France.
Soluble fibres may replace gelatine, at least partially, in confectionery products, tapping into consumer demands for gelatine-free products, according to Singapore-based scientists.
Restrictions on guar gum imported from India into the EU have been revised on fears that the risk of dioxin contamination of the product remains too high.
Food gums like gellan gum and pectin may hold the key to success in the growing market for whey-based beverages, as manufacturers look to offer dairy beverages at competitive prices.
The group behind ingredients firms CNI, Bio Serae, Afritec, Starlight Products and NutriProcess, has unveiled more details of its growth spurt strategy following the acquisition of 76 per cent of shares by its CEO, including a team dedicated to new products...
The common food gum CMC may mask the bitter taste of polyphenols and allow the formulation of foods for delivering the antioxidant compounds, suggests new research.
Replacing modified starch with hydrocolloids like xanthan gum can enhance the textural and stability of white sauces used in ready meals, says a new study from Belgium.
The collapse of oil well drilling means there is an excess of xanthan gum on the market, pushing prices even lower. But while suppliers are urged to differentiate to stay in the gum game, the gum is now being used in products where it was previously too...
Cognis claims to have steered a steady course through last year’s economic upheaval. But despite a return to profitability, the downturn took its toll on nutrition and health and care ingredients sales.
Careful control of protein levels in a food gel could allow for lower-sugar foods to be formulated without affecting the sweetness of the food, says new research from The Netherlands.
The European organisation for specialty food ingredients has introduced a new structure, a new name, and new members, as the landscape of the sector is changing and new regulatory and technological challenges are coming into play.
Using conjugates of caseinates from milk and maltodextrin may improve the stability of double emulsions, and lead to a wider acceptance of the technology in a range of food applications.
An edible film composed of fat and iota- carrageenans may outperform traditional fat-based carriers for flavours, says fundamental new research from France.
Low-fat dairy products that taste like their full-fat varieties may be formulated with a blend of long and short-chain inulin, says a new study from Spain.