Emulsifiers, stabilisers, hydrocolloids

Partnership to tap unexplored potential in seaweed extracts

23-Jan-2015 By Caroline SCOTT-THOMAS

French firm Eviagenics has partnered with Chilean seaweed specialist Gelymar to produce new and traditional seaweed-derived ingredients for the European market.

FoodNavigator predicts top industry drivers for 2015

22-Dec-2014 By Nathan Gray and Caroline Scott-Thomas

It’s time to get out our crystal balls and predict the hottest trends in the European food and drink sector for the year ahead. What’s in store for 2015?

Looking back on 2014: How did we do with last year’s predictions?

19-Dec-2014 By Caroline SCOTT-THOMAS

As 2014 draws to a close, let’s take a minute to look back and ask, how accurate was our forecast for the year? FoodNavigator looks back at its trend predictions for 2014.

FoodNavigator's top 10 articles of 2014

16-Dec-2014 By Caroline SCOTT-THOMAS

Sugar, gluten-free foods, front-of-pack nutrition labelling, and the 'utter nonsense' behind popular diet claims were among the most popular subjects of the year on FoodNavigator.

ARCHIVE ARTICLE OF THE WEEK

Naturally opposed? Balancing new technologies with consumer perceptions

10-Dec-2014 By Nathan Gray

New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.

Ingredient origin labelling should remain voluntary under FIC regs, say suppliers

09-Dec-2014 By Caroline SCOTT-THOMAS

Food Information for Consumers (FIC) legislation should allow manufacturers to choose whether to label ingredient origins to avoid costly, complicated and unnecessary changes, say suppliers.

'Dramatic' carrageenan supply chain shake up as Indonesia eyes domestic processing

08-Dec-2014 By Annie Harrison-Dunn

Indonesia plans to process half of its seaweed domestically by 2020, meaning the carrageenan supply chain could see massive geographic diversions in the future.

Can seaweed become the ultimate salt replacer – and why hasn't it yet?

21-Nov-2014 By Anna Bonar

Seaweed is well-researched, sustainable and effective, according to an expert. So what is stopping it from really taking off as a salt replacer?

Unilever R&D searches out new ways to quantify thickeners in foods

06-Nov-2014 By Nathan Gray

A new strategy to identify and quantify the levels of polysaccharide used to structure food has been developed by a group of Dutch researchers led by industry giant Unilever.

DuPont: ‘We will launch 4000 products by 2020’

31-Oct-2014 By Shane STARLING

DuPont’s nutrition & health division will play a big part in the launch of 4000 food-related products in the next six years, its chief said as the company celebrated 50 years at its Brabrand base in Aarhus, Denmark yesterday.

Crispy, crumbly or chewy? Exploring the human touch in sensory analysis

09-Oct-2014 By Caroline SCOTT-THOMAS

Human beings may be fallible, but they are still a crucial tool in the process of sensory analysis, according to DuPont Nutrition & Health.

FoodNavigator 2015: What’s on our editorial calendar?

06-Oct-2014 By Caroline SCOTT-THOMAS

From developments in fats and flavours, to the latest trends in fighting obesity, food for kids, and protein, FoodNavigator's special editions calendar for 2015 spans the hottest topics for the European food and drink industry.

Ingredion ties up with Desert King International to take natural foaming agents to a global audience

06-Oct-2014 By Elaine Watson

Ingredion has struck a deal with Desert King International (DKI) to become the exclusive global distributor of DKI's natural foaming agents from Quillaja saponaria (the soapbark tree) and Yucca schidigera (the Mohave yucca plant) for use in food...

Ulrick & Short adds to non-GM starch portfolio

03-Oct-2014 By Annie Harrison-Dunn

British-owned ingredients firm Ulrick & Short has added two new clean label and non-GM starches to its portfolio.

ADM acquires Wild Flavors GmbH

02-Oct-2014 By Caroline SCOTT-THOMAS

Archer Daniels Midland Company (ADM) has completed its acquisition of Wild Flavors GmbH, the company said on Wednesday.

What would a Scottish vote for independence mean for food?

18-Sep-2014 By Caroline SCOTT-THOMAS

As Scots head to the polls today, FoodNavigator asks, how would an independent Scotland affect the food industry there and in the UK as a whole?

Cognition & colours among DSM targets at 2-day Swiss open innovation event

17-Sep-2014 By Shane STARLING

DSM Nutritional Products (DNP) wants to engage with commercial, government and academic entities at a 2-day open innovation (OI) summit with selected participants in December.

Researchers unravel EU hydrocolloid health claims

14-Aug-2014 By Anne Bruce

Planning, wording and relevant science are the keys to fibre health claim success in the EU, researchers have found after scrutinising the European Food Safety Authority (EFSA) approach to hydrocolloids.

Pectin prices: Tight supply and high raw material costs lead to price rise for Andre Pectin

05-Aug-2014 By Nathan Gray

DSM subsidiary Yantai Andre Pectin Co. has announced price increases of between 10 and 30% for its complete pectin portfolio in response to 'tremendous cost increases' caused by tight supply chains and rising costs.

Chinese xanthan gum prices hit all time low

20-Jun-2014 By Lynda Searby

Xanthan prices continue to be very competitive, guar prices remain steady and cassia prices have escalated owing to a reduced crop in India, according to a hydrocolloids analyst.

Self-certification of halal products ‘rife’ in Britain: Halal Foundation

29-Apr-2014 By Annie Harrison-Dunn

Many UK foods marketed as halal may not hold up under external certification standards, according to the Halal Food Foundation.

Can industry-backed academic inventions spur increased innovation?

23-Apr-2014 By Nathan Gray

Industry-sponsored academic research leads to innovative patents and licenses, and may not skew science towards inventions that are less accessible and less useful to others, according to a new analysis.

MSC to launch first sustainable seaweed standard

15-Apr-2014 By Annie Harrison-Dunn

The Marine Stewardship Council (MSC) is expanding its sustainability standard beyond wild-capture fish and invertebrate fisheries to include wild seaweed for the first time.

Symrise wins battle for Diana Group with €1.3bn bid

14-Apr-2014 By Nathan Gray

German flavours and aromas specialist Symrise has won the battle for French flavour and ingredients producer Diana, after agreeing a deal that values the firm at €1.3bn.

Regulating calcium and acidity may hold the key to improved low-fat sauces and deserts

17-Mar-2014 By Nathan Gray

Modifying the acidity and calcium levels of sauces, dressings and deserts could be the key to developing new and improved low-fat variations, according to new research supported by ConAgra.

Rejected nano labelling law goes back to square one

13-Mar-2014 By Caroline SCOTT-THOMAS

The question of how to define and label nano-scale ingredients will return to the drawing board, after the European Parliament rejected the Commission’s proposed regulation on Wednesday.

Yoplait Liberté 'naturally thick' yogurt claim not misleading: ASA

06-Mar-2014 By Mark ASTLEY

The UK Advertising Standards Authority (ASA) has dismissed a complaint that challenged claims that Yoplait's strained Greek-style Liberté yogurt is ‘naturally thick’.

Is the food industry falling out of love with ‘natural’ claims? Not according to the data, says Mintel

21-Feb-2014 By Elaine WATSON

When PepsiCo replaced the word ‘Simply Natural’ with ‘Simply’ on some Frito-Lay lines recently, some commentators wondered if this signaled the beginning of the end of the industry’s love affair with all-natural claims. However, new data suggests otherwise.

Research consortium unveils oil-free emulsion technology for low-fat foods

29-Jan-2014 By Nathan Gray

A European research cooperation led by NIZO has developed a new emulsion technology based on water-soluble ingredients that could replace oil and water emulsions for low fat food applications.

Mühlenchemie pilot plant to aid pasta makers using non-durum wheat

22-Jan-2014 By Caroline SCOTT-THOMAS

Mühlenchemie has developed a pilot plant to help pasta makers optimise the use of hard and soft wheat flours when durum wheat flour is in short supply.

Canola protein could replace soy-based emulsifiers: Study

20-Jan-2014 By Nathan Gray

Protein extracted from canola meal could offer the food industry with a natural alternative to soy-based emulsifiers, according to new research.

Big interview

Bye-bye black box: Could ‘radical transparency’ transform the food industry?

10-Jan-2014 By Caroline SCOTT-THOMAS

Lack of transparency in blended ingredients is harming trust in the food industry – but there is another way, says president and CEO of Premium Blendhub, Henrik Stamm Kristensen.

Trans-fat alternative? Low calorie sugars can structure and solidify vegetable oils, finds study

06-Jan-2014 By Nathan Gray

Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.

FoodNavigator predicts top five industry drivers in 2014

06-Jan-2014 By Caroline Scott-Thomas and Nathan Gray

As the New Year dawns, FoodNavigator predicts the top five drivers of the European food industry in the year ahead.

FoodNavigator 2014: What’s on our editorial calendar?

03-Jan-2014

From the newest developments in sweeteners, fats and oils and flavours, to the latest trends in gluten-free formulation and plant-based diets, FoodNavigator's special editions calendar for 2014 spans the hottest topics for the European food and drink...

Guar gum prices likely to plummet on ‘huge’ crop

10-Dec-2013 By Caroline SCOTT-THOMAS

Hydrocolloids expert Dennis Seisun has just returned from his third annual visit to Jodhpur in India to check on the guar crop there, and reports “in a nutshell, a huge crop – larger than there’s ever been”.

Tight raw material supply driving up hydrocolloids prices

05-Dec-2013 By Caroline SCOTT-THOMAS

Tight supply of raw materials is affecting many hydrocolloids and prices are likely to rise as a result, according to hydrocolloids expert Dennis Seisun.

Non-GM lecithin supply struggling to keep up with demand

04-Dec-2013 By Caroline SCOTT-THOMAS

There is a gap in the market for non-genetically modified lecithin, as the major soy producing countries are dominated by GM crops, according to Cargill’s fluid lecithin product manager Thorsten Bornholdt.

Clean labels, transparency and the rise of Greek yoghurt: Ingredion talks top European trends

02-Dec-2013 By Caroline SCOTT-THOMAS

The horsemeat crisis has boosted consumer demand for clean labels and ingredient traceability, according to vice president and general manager EMEA at Ingredion Jorgen Kokke.

dispatches from fie

Leatherhead’s top 3 new products at FiE

28-Nov-2013 By Staff Writer

Mushroom salt reduction, award-winning algal flour and musical taste buds, Leatherhead takes us through the top three new products at this year’s Food Ingredients Europe (FiE).

Natural ingredients are getting better - but it's still a developing area

07-Nov-2013 By Caroline SCOTT-THOMAS

Switching to natural ingredients often requires companies to go back to the formulation drawing board, but there have been some big improvements, according to head of food innovation at Leatherhead Food Research, Dr Wayne Morley.

Innovation at FIE: New product sneak preview

04-Nov-2013 By Caroline Scott-Thomas

The FIE show is set to open its doors in just a couple of weeks, bringing together more than 1,300 suppliers - so what are the hottest new products to look out for on the show floor? FoodNavigator takes a sneak peek at some of the ingredients making an...

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