Emulsifiers, stabilisers, hydrocolloids

Electrospun protein carriers may offer meat replacement hope: TNO study

04-Oct-2013

The use of electrospinning technology could help create nano-sized protein strands that are able to better mimic the texture and bite of meat, say experts from TNO.

Cargill cultivates carrageenan supply chain

01-Oct-2013 By Annie-Rose Harrison-Dunn

Cargill says it is diversifying its carrageenans portfolio in both location and species to combat the associated supply risks of the texturing ingredient derived from seaweed.

Wasted cassava stem starch could help feed 30 million

25-Sep-2013 By Annie-Rose Harrison-Dunn

Utilising wasted cassava stem starch could provide food for an extra 30 million people without using additional arable land, researchers say.

Döhler acquires Polish flavour firm Aromes Group

17-Sep-2013 By Caroline SCOTT-THOMAS

Döhler has acquired Poland-based flavours specialist Aromes Group in an effort to pave further growth in the Eastern European food market.

Could microalgae be the next big thing in fat reduction?

16-Sep-2013 By Caroline SCOTT-THOMAS

Roquette is set to introduce high lipid algal flours as ingredients in bakery, sauces, beverages and prepared meals, to reduce fat, replace common allergens and cut costs.

Big interview: Josh Tetrick, founder and CEO, Hampton Creek Foods

Plant egg entrepreneur: ‘We’re not in business just to sell products to vegans in Northern California’

13-Sep-2013 By Elaine WATSON

Egg replacers have been around for years, acknowledges the entrepreneur who has persuaded everyone from Bill Gates to the co-founder of PayPal to part with some serious cash to fund his plant-based egg alternatives. “But wait till you try ours.”

Cargill invests $15m in French alginates plant

11-Sep-2013 By Caroline SCOTT-THOMAS

Cargill has said it will pump US$15m (€11.3m) into its French alginates production plant, expanding capacity, upgrading employee safety and improving waste water treatment.

Slashing the fat: Study backs hydrogel particles for low calorie food applications

03-Sep-2013 By Nathan Gray

Oil-filled hydrogel particles could help food producers slash the level of fat used low-calorie in products without affecting taste or texture, say researchers.

Toddler milk products not a waste of money or 'unnecessary', says UK industry

21-Aug-2013 By Mark ASTLEY

The British Specialist Nutrition Association (BSNA) has slammed a Which? consumer report that branded toddler milk products “unnecessary” and a waste of money.

Cubed yoghurt and quinoa muffins...What's cooking at Stern Wywiol's innovation centre?

21-Aug-2013 By Caroline SCOTT-THOMAS

Stern Wywiol Gruppe brings together its eleven specialist ingredients companies under one roof at a 3,000 square metre technology centre in Ahrensburg, near Hamburg. FoodNavigator took a behind the scenes look.

Accessing FoodNavigator on the move? Check out our new app

19-Aug-2013

FoodNavigator’s new app for Android and iPhone is now available (and free) to download, allowing you to keep up with the latest food and beverage industry developments, even when you’re not connected to the internet.

Hidden toxins? Researchers warn of potential hidden harm in pregnancy diets

09-Aug-2013 By Nathan Gray

Pregnant women regularly consume foods and drinks that contain toxins believed to pose a potential risk to developing babies, say researchers.

Pectin promise: Researchers uncover new methods to extract ingredient from cocoa waste

07-Aug-2013 By Nathan Gray

The use of citric acid as an extractant could boost the industrial recovery of pectin from waste cocoa husks that are generated during cocoa production, say researchers.

Nano-lipid carriers may boost bioactive nutrient delivery, say researchers

22-Jul-2013 By Nathan Gray

The development of nano-structured lipid carriers offers the food and nutrition industry a wealth of potential in delivering bioactive nutrients in a wider range of functional foods and drinks, say researchers.

Special edition: Sustainable sourcing

CP Kelco: Sustainable sourcing is moving from a check-the-box exercise to a condition of doing business

16-Jul-2013 By Elaine WATSON

Much of the media debate about sustainable food sourcing concentrates on cocoa, palm oil and soy. But how sustainable are gums and hydrocolloids, which are used as gelling agents, thickeners and stabilizers in everything from ice cream to jam?

Ingredient suppliers ‘missing the point’ with social media

10-Jul-2013 By Caroline SCOTT-THOMAS

Ingredient manufacturers should interact more closely with end consumers on social media – and stop delegating communication on ingredients to end product marketers, says Euromonitor.

Fat replacement trend drives European demand for emulsifiers

26-Jun-2013 By Caroline Scott-Thomas

Europe is the world’s biggest market for food emulsifiers as food manufacturers have ramped up fat reduction efforts, according to a new report from RnRMarketResearch.

CP Kelco starts Brazilian pectin expansion as global demand rebounds

24-Jun-2013 By Stephen DANIELLS

Hydrocolloid giant CP Kelco has announced the first phase in a series of projects to expand its Brazilian pectin operation by 30% to cope with rebounding demand for the ingredient.

Cleaner than clean: When natural is not enough

17-Jun-2013 By Caroline SCOTT-THOMAS

It’s boom time for makers of natural ingredients, from colours to flavours to hydrocolloids…or is it? Despite widespread demand for all things natural, some ‘natural’ ingredients still aren’t acceptable to consumers – so when does ‘clean label’ need to...

Study backs polydextrose to increase satiety and decrease energy intake

13-Jun-2013 By Nathan Gray

Consumption of polydextrose may help to increase feelings of fullness and reduce energy intakes in a dose-dependent way, according to new research.

Wanted: would-be food manufacturing engineers

10-Jun-2013 By Mike Stones

Food manufacturers are targeting a new campaign at 16-19 year olds, parents and teachers in a bid to attract the next generation of food and drink industry engineers.

Natural & Clean Label Trends 2013

Where do your products sit in the clean label hierarchy?

07-Jun-2013 By Elaine WATSON

If it sounds like a ‘chemical’, or isn’t in the kitchen cupboard, shoppers may regard it with suspicion. But which ingredients are 'acceptable' to today's consumers, which are to be avoided, and who decides? 

Sensory testing facility will help industry improve taste and texture

06-Jun-2013 By Nathan Gray

A new state-of-the-art sensory testing facility at Newcastle University will help industry and academics come together to improve the quality, taste and texture of food.

New EU approved additives list comes in to force tomorrow

31-May-2013 By Nathan Gray

The new list of approved additives for food and drink products will come in to force across the European Union (EU) from June 1st.

Natural & Clean Label Trends 2013: How clean is your label? And can GMOs ever belong in 'natural' products?

24-May-2013 By Elaine WATSON

Recent data from Symphony Consulting (click here), shows that while US retail sales of products making ‘natural’ claims still grew in 2012, the pace of that growth slowed noticeably compared with the 2009-11 period.

Healthy hydrocolloids: Designing foods with a healthier structure

23-May-2013 By Nathan Gray

The ability to modify the micro- and macro-structure of food products using hydrocolloid science offers the food industry a plethora of opportunities to make healthier and better tasting foods, say experts.

What’s hot in hydrocolloids?

22-May-2013 By Caroline SCOTT-THOMAS

Rousselot is up for sale – but competition laws may preclude other gelatine specialists from buying it…And which ingredients are seeing the biggest price fluctuations? FoodNavigator brings you the latest in the world of hydrocolloids.

Hydrocolloids may have appeal in clean label and natural-focused products

21-May-2013 By Nathan Gray

The natural and familiar origins of food hydrocolloids make them ideal for clean label foods and mean they have ‘good prospects’ when communicating to consumers who focus on a products 'naturalness', say researchers.

Omega-3 sausages: German researchers develop method to tackle oxidation

21-May-2013 By Caroline SCOTT-THOMAS

Fraunhofer researchers in Germany have come up with a new method of adding omega-3 fatty acids to sausages, to allow German consumers to continue eating their favourite foods, but with the main nutritional benefit of fish.

Fish gelatine gaining in importance – but remains niche

20-May-2013 By Caroline SCOTT-THOMAS

Fish gelatine is rising in importance as an alternative to bovine and porcine gelatine – but there are still challenges in terms of supply, extraction and functionality.

Biocatalysts introduces fruit firming enzyme

14-May-2013

South Wales-based Biocatalysts Ltd has introduced an enzyme to retain the firmness of soft fruits and vegetables during processing.

Beneo rolls out texturizing rice starch for baby food

06-May-2013

Beneo has introduced a new clean label rice starch range for texturizing fruit and vegetable-based baby foods.

Mantrose brings antistick gummie glaze to Europe

06-May-2013 By Oliver Nieburg

Ingredients firm Mantrose-Haeuser has launched its Certicoat antisticking polish and glazing agent in Europe after success in the US and has also developed an organic variety.

Rousselot introduces ‘synergistic’ gelatine systems

16-Apr-2013 By Caroline Scott-Thomas

Rousselot has launched a range of synergistic gelatine systems to improve texture, stability or emulsification in a range of products.

Multiple emulsions backed for functional food development

05-Apr-2013 By Nathan Gray

Better use of multiple emulsion systems could help industry to develop better functional foods by reducing levels of fat, sugar and salt whilst also providing ways to incorporate bioactive compounds, researchers say.

Phosphate study prompts EC request for safety reassessment

04-Apr-2013 By Caroline Scott-Thomas

The European Commission has asked the European Food Safety Authority (EFSA) to reassess the safety of phosphates as food additives, after researchers suggested excessive phosphate consumption could be damaging to health.

Fat, sugar and texture: ‘It’s always a question of compromise’

18-Mar-2013 By Caroline Scott-Thomas

Reducing fat and sugar brings major textural challenges – and for food and drink makers it is always a matter of compromise, according to head of food innovation at Leatherhead Food Research Dr Wayne Morley.

Crunchy, creamy, or crisp: Talking texture in new product development

15-Mar-2013 By Caroline Scott-Thomas

Texture is one of the defining attributes of foods and beverages and influences our eating and drinking experience – but how is it important in product development?

Ingredients and flavours drive double-digit development for Kerry

26-Feb-2013 By Nathan Gray

Irish food and ingredients giant Kerry Group has reported a 10.8% increase in operating profit for the year of 2012 on the back of strong growth driven by its ingredients and flavours arm.

Naturally coloured drink demand spurs quest for natural emulsifiers

12-Feb-2013 By Caroline Scott-Thomas

The fast-growing trend of natural colouring has required new approaches to emulsification – particularly for beverages, says Naturex business manager Amandine de Santi – and it is an area of ongoing research.

CP Kelco to increase CMC production in Finland

02-Jan-2013

Hydrocolloids specialist CP Kelco has said it intends to increase production of CMC (carboxymethyl cellulose) at its plant in Äänekoski, Finland in line with growing market demand.

Career profile

'More than magical': Dow Wolff application specialist on the tricks that make eyes light up

10-Dec-2012

Linda Bellekom-Allen, customer applications specialist at Dow Wolff Cellulosics GmbH, tells FoodNavigator about the enthusiasm of foodies, E number paranoia, and Dow's big box of toys.

Hydrosol develops sauce stabilisers for better freeze-thaw stability

06-Dec-2012

Hydrosol has developed a range of stabilising systems for spicy ketchups and sauces, allowing better freeze-thaw stability and cost savings, according to the company.

Guar gum buyers aren’t buying, sellers aren’t selling: Industry expert

30-Nov-2012

Guar gum prices have dropped a long way from peaks of $20 to $25 a kilo – but there is now a standoff between buyers and sellers, according to hydrocolloids industry expert Dennis Seisun.

Butternut squash pectin shows promise as a food additive

21-Nov-2012 By Stephen Daniells

Pectin extracted from by-products of processing of vegetables like butternut and beetroot show promise for stabilizing emulsions and could offer interesting new ingredients for emulsion-based foods.

Gelatine price increases continue at Rousselot

16-Nov-2012 By Caroline Scott-Thomas

Rousselot has said it plans to increase gelatine prices 7% up to low double digit levels for 2013 as continued growth in demand has not been met by raw material supply.

How consumer-friendly are hydrocolloids?

14-Nov-2012 By Caroline Scott-Thomas

Many hydrocolloids are among the most clean label ingredients there are, but how do consumers perceive them?

DuPont raises global hydrocolloids prices 10 to 15%

17-Oct-2012 By Caroline Scott-Thomas

DuPont Nutrition & Health has said it would increase prices globally across its DuPont Danisco hydrocolloids range by an average of 10 to 15%, citing increases in raw material, energy and fuel costs.

Natural surfactant opens up label benefits for food & beverage manufacturers

08-Oct-2012 By Stephen Daniells

A natural surfactant from a South American tree matched the established synthetic Tween 80 for the formation and stabilization of emulsions, says new data from a leading emulsion scientist and collaborators at Nestlé.

Purac touts its lactic acid ingredient for stabilising anthocyanin colours

24-Sep-2012

Purac researchers have said that the company’s natural purified lactic acid ingredient reduces the fading of natural red-purple colours from anthocyanins in acidified foods and beverages by up to 50% compared to commonly used citric acid.