Emulsifiers, stabilisers, hydrocolloids

European MEP’s vote down phosphate ban

15-Dec-2017 By Katy Askew

The European Parliament has voted down proposals to block the use of phosphates in meat cooked on spits.

Scientists develop 'quick, accurate' method to prove palm oil country origin

07-Dec-2017 By Niamh Michail

Identifying the geographical origin of palm oil is now quicker and more accurate thanks to a method developed by Spanish researchers, who claim it could help fight palm oil fraudulently labelled as certified sustainable.

Showcase showdown: Peek at products presenting at FiE

14-Nov-2017 By Will Chu

Food Ingredients Europe (FiE) returns this November showcasing a plethora of produce in the event’s New Product Zone.

This feature has proved popular with show attendees in the past and it’s easy to see why. With food manufacturers always...

NEWS IN BRIEF

FrieslandCampina Kievit to use RSPO-approved palm oil in whipping agent range

10-Nov-2017 By Will Chu

FrieslandCampina Kievit (FCK) has become the latest food supplier to switch to sustainable palm oil in its range of whipping agents to add aeration to desserts, mousses, ice cream and pastries.

Nestlé-backed Swiss scientists create novel process for foams that last 'essentially forever'

20-Sep-2017 By Niamh Michail

Ever-lasting foam in ice cream or beer without artificial stabilisers? Swiss researchers have "for the first time" developed a novel strategy to make foam bubbles last "essentially ‘forever".

'Inspiration comes from many sources & that’s the kind of freedom we enjoy'

From nanoemulsions to octopuses: Palsgaard pushes the boundaries of applied research

11-Sep-2017 By Niamh Michail

Emulsifier research into natural nanoparticles, algae and…octopuses? It may sound strange but this is exactly the kind of ‘outside-the-box’ research that’s possible at Danish firm Palsgaard thanks to the fact its R&D department is actually an independent...

Alland & Robert on industry and academic collaboration: 'You can't put a figure on the value it brings'

05-Sep-2017 By Niamh Michail

Acacia gum supplier Alland & Robert has been working with researchers from Montpellier University for five years and has just signed up for another five. "It deepens our understanding of the ingredient and adds value to the relationship we have...

Tate & Lyle adds instant starch to clean label range

24-Aug-2017 By Niamh Michail

Tate & Lyle has developed two instant functional starches to add to its clean label Claria range, which can help manufacturers banish modified starches, it says.

Novozymes sees 'good' H1 momentum

11-Aug-2017 By Katy Askew

Novozymes said it saw “good” momentum across its food and beverage ingredients business during the first six months of the year.

A storm in a tofu teacup? Dairy industry should focus on innovation not plant alternatives, says analyst

02-Aug-2017 By Niamh Michail

The dairy industry should stop patrolling supermarket shelves for crimes such as 'soy milk' or 'tofu butter' and focus on innovation in its own sector, according to Packaged Facts analyst David Sprinkle.

DuPont to sell existing alginates business

DuPont to divest alginates business as Commission clears FMC-DuPont deals

28-Jul-2017 By Nathan Gray

The European Commission (EC) has conditionally cleared a two-way deal acquisition between FMC and DuPont, based on promises that both companies will divest parts of their existing business.

Clean label viscosifier could boost yields in meat

26-Jul-2017 By Niamh Michail

Ingredion is launching a potato starch-based viscosifier that could increase processed meat yields by making it more slice more easily.

Desert King banks on plantations for sustainable supply of quillaja and yucca

18-Jul-2017 By Niamh Michail

Investing in quillaja and yucca plantations, rather than relying on wild harvests, will guarantee a more sustainable supply of these natural foaming agents, says international supplier Desert King.

Avril strengthens lecithin range with acquisition

12-Jul-2017 By Niamh Michail

Oil giant Avril has strengthened its lecithin portfolio with the acquisition of French supplier Novastell.

Corbion's trans fat-free emulsifiers allow manufacturers to 're-engineer' cakes

06-Jul-2017 By Niamh Michail

"The conversion away from partially hydrogenated oils is really an opportunity to re-engineer cakes themselves," says Corbion as it launches SweetPro, a new line of trans fat-free emulsifiers that allow manufacturers to swap expensive bakery...

Interactive starch resource unveiled by Starch Europe

29-Jun-2017 By Will Chu

Trade association Starch Europe make available a new online platform that aims to provide information about starch-based ingredients used in the food sector.

Palsgaard CEO: Sustainable ingredients ‘open doors to new markets’

09-Jun-2017 By Will Chu

The sustainability of ingredients is a top priority for food manufacturers, according to a Palsgaard survey, which also highlights the difficulty in sourcing trustworthy suppliers.

Enzymes key to improving plant-protein stability, study finds

09-Jun-2017 By Niamh Michail

Plant protein uptake is still being hampered by poor solubility and limited functionality, but the right kind of enzymes can boost stability and foaming properties, say Finnish researchers.

Cargill's novel process matches cultivated carrageenan functionality with wild

01-Jun-2017 By Niamh Michail

A novel way of processing carrageenan means the cultivated variety matches wild carrageenan for functionality in dairy desserts. It's also cheaper than wild and has a more stable supply, says Cargill.

Nestlé to give global Maggi brand a clean label revamp

31-May-2017 By Niamh Michail

Nestlé aims to “transform” the global Maggi brand by 2020 by cutting salt, swapping modified starches for simple ones and removing artificial emulsifiers and thickeners, it says.

Tate & Lyle profits jump 85% as weak pound provides boost

26-May-2017 By Niamh Michail

British ingredient supplier Tate & Lyle has reported an 85% increase in profit before tax, putting the successful performance down to higher sales, a weak pound and fewer exceptional costs.

Tate & Lyle launches 17 non-GMO starches

19-May-2017 By Niamh Michail

Specialty ingredient supplier Tate & Lyle will launch 17 non-GMO starches in order to meet a growing global demand, particularly in North America and Eastern Europe, it says.

Modified maize starch brings cost savings of 15%, says Ingredion

19-May-2017 By Niamh Michail

Ingredion's latest waxy maize modified starch can bring cost savings of up to 15% when replacing in sauces and removes the pasty texture associated with other texturisers, said the company.

Univar to bring Bunge lecithin range to Europe

18-May-2017 By Niamh Michail

Bunge has partnered with ingredient distributor Univar to bring its lecithin brand BungeMaxx to Europe, Middle East and Africa (EMEA).

Glanbia's patent-pending powder process removes need for lecithin in drinks

27-Apr-2017 By Niamh Michail

Glanbia has developed BevEdge, a patent-pending technology that allows manufacturers to remove lecithin from protein powders and beverages, cleaning up the ingredient list and removing a potential allergen.

DuPont health & nutrition president on mega mergers, start-up successes and new product launch plans

21-Apr-2017 By Niamh Michail

Despite its recent mega mergers and billion-dollar business deals, DuPont is still very much focussed on collaborating with start-ups. “Not everything has to be invented in our labs,” its nutrition and health president Matthias Heinzel tells FoodNavigator.

EFSA: No safety issues over acacia gum as food additive

07-Apr-2017 By Will Chu

Acacia gum is safe for use as a food additive concludes the European Food Safety Authority (EFSA) following a risk re-evaluation request from the European Commission.

Chr. Hansen posts ‘strong’ H1 with organic revenue growth of 10%

06-Apr-2017 By Nathan Gray

Food and nutrition bioscience firm Chr. Hansen says it is well positioned to deliver its ambitious full year targets, as it reports 10% organic revenue growth for the first half of its financial year.

DuPont to acquire FMC’s health and nutrition business in billion dollar food-crop swap

31-Mar-2017 By Niamh Michail

DuPont will acquire FMC’s health and nutrition business and divest part of its crop chemical business in what it says is “a meaningful step forward” for the proposed DuPont and Dow merger.

Solina strengthens Eastern European hub with Romanian acquisition

28-Mar-2017 By Niamh Michail

French supplier Solina will acquire the Romanian functional ingredients firm Supremia in what it says is a major step to creating a regional hub in Eastern Europe.

If it’s natural, it’s good…but what's natural? A case study in cultured meat, E numbers and plant extracts

22-Mar-2017 By Niamh Michail

If in-vitro meat is to be successful it must be marketed as a natural meat substitute, because the negative perception of synthetic foods are too great to overcome the potential benefits for the environment, say Swiss researchers.

The tint, taste and texture of food: What matters to older consumers?

15-Mar-2017 By Will Chu

As the population ages, modifications to the flavour, texture and colour of food for the elderly have become a key focus area for food manufacturers eager to cater to the specific needs of this demographic.

Titanium dioxide may interfere in digestive processes: Study

17-Feb-2017 By Will Chu

Titanium dioxide, a common food colouring used in sweets and chewing gum may affect the intestine’s ability to absorb nutrients and protect against harmful pathogens, a study has determined.

Vegetable juice in a traditional pastry? French consumer group slams industry's 'marketing jargon'

14-Feb-2017 By Niamh Michail

The value of terms such as home-made, artisan and traditional has been lost to clean label jargon and marketing, says French consumer group Que Choisir. Is it time for a legally-binding EU definition?

EFSA raises locust bean gum questions for specialised infant products

02-Feb-2017 By Eliot Beer

EFSA has called for further studies into the safety of locust bean gum for specialised infant and baby nutrition products, as it also opens a consultation into infant formulae from protein hydrolysates.

Azelis eyes African middle class with Ivory Coast investment

05-Jan-2017 By Niamh Michail

Ingredients specialist Azelis has set its sights on Africa’s growing middle class with a new import and distribution office in the Ivory Coast.

Small texture tweaks can have a big impact on food flavour & satiety

20-Dec-2016 By Niamh Michail

Flavour often comes first when we think of new product development (NPD), yet texture is just as important in influencing our eating experience – and it can even change the food's flavour, perceived naturalness and how filling it is.

A veteran view on HiE 2016

16-Dec-2016 By Dennis Seisun

Hydrocolloids specialist Dennis Seisun reflects on this year’s Health Ingredients Europe (HiE) expo in Frankfurt, Germany in this guest article.

Arla Foods to head Danish initiative to boost exports

15-Dec-2016 By Will Chu

A major push to create new jobs and increase exports in the Danish food sector by more than DKK 30bn (€4bn) has been backed by food industry giants Arla Foods, Novozymes and Chr. Hansen.

Looking to nature for better ‘clean label’ reformulation

08-Dec-2016 By Nathan GRAY

Industry should look closer at nature’s solutions for current reformulation challenges by mapping out all the possible functionalities of ingredients already present in foods, says Dr Aidan Craigwood, consultant at Innovia Technology.

Emulsifier combination backed for ‘optimal’ eggless cake

01-Dec-2016 By Nathan GRAY

A combination of emulsifiers and whey protein concentrate could be used to totally replace egg in cake products, suggest researchers.

Scouting out Europe's latest free-from innovation at SIAL

27-Oct-2016 By Niamh Michail

What are the latest free-from trends sweeping Europe? How is the mature gluten-free market staying innovative? And how much on-pack prominence should you give to free-from claims? FoodNavigator hit the expo floor at SIAL in Paris to find out.

Tate & Lyle to expand Singapore lab amid speciality ingredients focus

17-Oct-2016 By Gary Scattergood

Tate & Lyle is to more than double the size of its Singapore laboratory, will new facilities including a pilot plant and wider analytical capabilities.

Foodwatch launches campaign against undeclared use of gelatine in fruit juice

06-Oct-2016 By Niamh Michail

Juice manufacturers that use gelatine as a processing aid without declaring it on-pack may not be breaking EU law but are deceiving consumers, says campaign group Foodwatch.

Biozoon's 3D printed smooth foods target Europe's elderly

26-Sep-2016 By Niamh Michail

3D printing and the right choice of texturiser are key to creating visually appealing smooth foods that can be eaten by seniors who cannot chew, says German company Biozoon.

Algaia acquires Cargill's alginate business

19-Sep-2016 By Niamh Michail

French firm Algaia has strengthened its seaweed extract capacity with the acquisition of Cargill’s alginate business.

Spanish researchers develop fat- and dairy-free gels and foams using eggs

25-Aug-2016 By Niamh Michail

By processing egg whites and yolks in different ways, Spanish researchers have developed a range of novel gels and foams that are fat-free, dairy-free and have a neutral taste.

Mixing two well-known ingredients could be key to new weight-loss foods: Study

22-Aug-2016 By Natalie MORRISON

Combining glucomannan with chitosan could be important for designing new weight loss foods, researchers suggest.

How can an olive oil waste product reduce industry use of artificial additives?

03-Aug-2016 By Will Chu

Scientists have developed a cheaper way to make high quality, natural emulsifiers and other valuable additives using the waste product from olive oil production.