Cargill is continuing its long-term investment in its hydrocolloids
business with a €3m investment in its factory in Baupte, France,
which is aimed at improving productivity and maintaining the
highest quality standards.
A modified whey protein concentrate (mWPC) combined with calcium
could enhance the control of food formulations, especially under
cold processing conditions, says new research.
Agar and carrageenan are set to lose their status as organic
ingredients later this year, pending a review by the National
Organic Standards Board (NOSB), which would impact on the status of
foods using them.
Tasteless and edible antifreeze proteins could prevent the
formation of ice crystals in ice cream, and maintain the smooth,
silky texture, reports research from the US.
FMC BioPolymer, an operating unit of chemical company FMC
Corporation, will expand microcrystalline cellulose (MCC)
production to meet growing demands from the food industry,
particularly for low fat products.
Extracts from plant essential oils (terpenes) can be stabilised by
encapsulation in the polysaccharide beta-cyclodextrin and modified
starch, suggests new research from Greece.
A beverage containing alginate-pectin and calcium forms a stable
gel in the stomach and boosts the feeling of fullness, report
researchers from the University of Buffalo in collaboration with
McNeil Nutritionals.
Prices for hydrocolloids in the US are expected to continue rising
in 2008, while more progress is being made to meet growing demand
for organic products, according to market analyst IMR
International.
In our second round-ups of new ingredients that have become
available this year, we highlight launches of
carbohydrates and fibres, cultures, enzymes, and fats and oils.
Freshness dates, nutrition facts panels and ingredients lists are
priorities for most consumers when reading product labels,
according to a new report.
Danisco has said it is reviewing the strategic direction and
priorities of its core ingredients business, as a result of its
decision to de-merge its sugar and ingredients operations.
Kerry is launching a new functional system called Sherex Enlite to
improve creaminess, stability and shelf life of ice-cream - and
which has proved particularly effective in low-fat ice creams.
Novel water-in-oil-in-water emulsions could offer significant
potential to encapsulate magnesium, and reduce the problems
associated with fortifying with this mineral, says new research
from France.
Cognis is extending its non-hydrogenated fat range of Lamequick
whipping agents with three new versions suited to a broader range
of technical applications that meet consumers' healthy
requirements.
The interactions between flavour compounds and bacteria in
fermented foods could enable formulators to maximise the taste of
their products, suggests new research.
The health benefits of curcumin, the natural pigment that gives the
spice turmeric its yellow colour, could be enhanced by
encapsulation in nano-emulsions, suggests new research.
Enzymatic modification of protein from canola could enhance the
gelling properties of the canola protein isolate, and boost its
potential as a food ingredient, suggests a new study from Canada.
The rise in health and wellness, a 'sea of change' in the food
industry, is creating challenges for formulators, but hydrocolloid
companies can offer solutions, says CP Kelco.
Tapping into the trend for alternative sources of pectin,
researchers based in Belgium and Cameroon, have reported that
pectin from banana skin could find application as a gelling agent.
Inulin, the prebiotic fibre associated with improved gut and bone
health, can be used as a fat replacer in sausages to cut energy by
over 20 per cent without affecting the flavour profile, suggests
new research from Germany.
Unreliable organic supplies are stunting the growth of over half of
US organic food manufacturers, according to a new report by the
nation's industry association.
A polysaccharide from kefir grains, kefiran, is able to form gels
after freeze-drying and may offer a novel gelling agent for
industry, suggests new research from Argentina.
A new whipping agent from Cognis targets aerated food products, such as mousses and spreads, as need for high volume foods increases in step with foodservice growth.
Cargill Texturizing Solutions has expanded its lethicin offering
along quality lines, making four different grades available to
cater to manufacturers' precise needs and budgets.
Tom Knutzen, CEO of major ingredients player Danisco, explains the company's strategy on high value-added ingredients to FoodNavigator editor Jess Halliday.
Alginate supplier International Specialty Products (ISP) is the
latest ingredients firm to hike up its prices, announcing the
implementation of the new levels as of
November 1.
Danisco has today spoken for the first time about the benefits it
expects its new partnership with Firmenich to bring to customers,
and its impact on innovation in the field of taste and texture.
A collaboration between researchers in Cameroon and France is
exploring the potential of ambarella peel as a source of pectin,
and could offer industry a novel ingredient with new properties.
The use and stability of dairy proteins as emulsifiers could be
massively extended by adding sodium alginate into the mix,
according to new research from Massachusetts.
Cognis has developed a new whipping agent under its Lamequick brand
using vegetable oils that are free from lauric acid, thus avoiding
the soapy taste that can result from interactions with herbs and
spices.
Palsgaard, CP Kelco and Danisco have said they are researching
ingredients' potential to reduce reliance on commodities in food
products, but are manufacturers really prepared to reformulate to
help control costs?
Scientists in Finland suggest that carbohydrates released into
process waters of softwood mills could offer the food industry with
a novel source of mannans to rival guar gum and friends.
A manufacturer of pectin-derived hydrocolloids claims that its
ingredients could be used as a more cost effective means of
preserving functionality in yoghurts.
Soup sales in the US have slowed over the past year, prompting
Mintel to suggest that manufacturers and marketers need to rethink
their level of innovation and their market strategies if they want
to grow sales over the next five...
A chocolate emulsifier ingredient from Palsgaard can now be used by
US manufacturers to replace the commonly-used soy lecithin,
following its recent approval by the nation's regulator.
Danisco is preparing to introduce a partially depolymerised guar
gum to the market following a positive safety call from EFSA,
tipped to bring new functionalities and a range of texture
possibilities.
Stabilising beverage emulsions with whey protein isolate may
inhibit the loss of citrus flavour ingredients, suggests new
research from the US and Italy.
Palsgaard is the latest company to develop an ingredient solution
that reduces the need for expensive commodities, with an
emulsifier-stabiliser technology that calls for less milk solids in
ice-cream.
The majority of American consumers are still against the idea of
eating products derived from cloned animals, although confidence
levels shoot up if these products are deemed safe by the Food and
Drug Administration (FDA).
Innovation in by emulsifier producers is good example of how
ingredients producers can revive a mature market by catering to
changing conditions and demands, says Frost and Sullivan in a new
briefing paper.
DSM Food Specialities and starch specialist Avebe have entered into
a strategic partnership to develop innovative ingredients to
enhance creaminess in food products, particularly in the dairy and
bakery sectors.
Jungbunzlauer has announced price increases affecting citric acid,
sodium citrate, gluconates and xanthan gum as it offsets its own
costs, an adjustment seen as aiding economic stability in the
marketplace.
