Dealing with problems that may arise in the formulation of food and beverage products is vital for manufacturers. In the second part of his look at troubleshooting, Leatherhead Food Research’s Dr Wayne Morley applies his top tips to real case studies.
Texture-modified foods for the elderly are likely to become an important area for R&D in the coming years as the population ages – but there are many challenges to producing foods that provide all the nutrition elderly people need that are still palatable...
Hydrocolloid thickeners and food additives have ‘good prospects’ in terms of potential marketing to consumers due to their natural origins and familiar sources, which make them ideal for marketing in cleaner label foods, according to new consumer research.
James Blunt, senior vice president, product management at Tate & Lyle Speciality Food Ingredients (SFI), which develops healthy and technical solutions for food and drink, talks to FoodNavigator about what his job entails.
Findings from a team of Brazilian researchers could help to reduce industry storage and transport costs by improving the way in which emulsions like sauces and salad dressings can be freeze dried.
A new form of a classic texturising ingredient could help people to feel full for longer, according to a new proof of concept trial for the proposed ‘anti hunger’ ingredient.
Guar gum prices have taken a rollercoaster ride over the past couple of years - and at IFT in Las Vegas, hydrocolloid expert Dennis Seisun said all bets were on regarding their future direction.
Ingredient specialist Palsgaard has won an award for its dedication to Corporate Social Responsibility (CSR) from the Danish liberal party, the largest party in Denmark.
European ingredients hulk, Tate & Lyle, is investing heavily in its egg replacement solutions for the bakery sector, provoked by soaring customer demands amid price hikes and supply constraints.
Flour treatment firm Mühlenchemie has launched a new guar gum replacer range for the bakery industry, which it claims is superior to pure hydrocolloids such as locust bean or tara gum.
Baked goods manufacturers can use sunflower lecithin as an alternative to identity preserved (IP) soy lecithin if they are concerned about the latter being contaminated by genetically modified variants, claims Sternchemie.
EU dairy and beverage manufacturers may have access to another form of the dietary fibre methylcellulose, which induces feelings of fullness – or satiety – if a novel foods application by Dow Wolff Cellulosics (DWC) succeeds.
Natural ingredients that claim to have emulsifying properties do not, as yet, have good enough functionality to be able to use them in most products, according to one formulation expert.
A voluntary ban would be the 'best solution' to eliminate concerns regarding brominated vegetable oil (BVO) in US soft drinks, a leading academic has told BeverageDaily.com, and said he planned further research into the patented flame retardant...
Unilever is looking for new ideas to help it reduce the sodium levels in its food products by a further 15 to 20% without compromising taste - just one ‘want’ on its newly launched open innovation platform.
Technical solutions used for the reduction of salt, fat, and sugar could offer the food industry additional opportunities when it comes formulating with natural and functional ingredients, according to one expert at Leatherhead Food Research.
Tara gum and locust bean gum are being touted as credible guar gum replacers in light of the high prices and lack of supply for food grade guar, claims a hydrocolloid expert.
Tight supply and high prices in guar gum are set to continue until at least the end of 2012, and probably beyond, claims a leading hydrocolloid industry analyst.
German ingredients supplier, Wacker, has released a new starch-based emulsifier, using alpha-cyclodextrin, for stabilizing oil-in-water emulsions in products such as salad dressings, margarine and mayonnaise, reducing reliance on hydrocolloids.
New bakery emulsifiers and a stabilizer system for mayonnaises and dressing fulfil consumer demands for fat reduction, leaner labels and simpler production, claims developer Palsgaard.
Reaching a state of physical equilibrium has always been assumed to happen almost instantly in emulsions. However, researchers from Harvard have now shown that the process may actually take months, or even years.
Modifying the permeability and stability of spray dried emulsion droplets by adding additional layers could provide a novel method of improving the retention of volatile flavour compounds in dry powders, according to new research.
Danish company Palsgaard said a US $30m emulsifier factory located in Malaysia will be operational in just over 12 months and will bring the company closer to the supply of its key raw material - palm oil.
Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish Council for Scientific Research (CSIC).
A 200% rise in demand for guar gum over the past 12 months is driving demand within the beverage industry for effective replacements, according to US firm TIC Gums, which has just launched such a product.
The European food industry wants to be more transparent in terms of its use of nanotechnology but is constrained by commercial sensitivity, claims a speaker at a Brussels seminar to address criticism of secrecy over nanotech.
A mixture of carrageenan and whey protein isolate could provide improved emulsion stability, and the potential for pH sensitive controlled release of ingredients and flavours, according to new research.
A new extraction method promises to deliver large-scale extraction of potato fibres rich in the are especially rich in the pectin rhamnogalacturonan I, could help to produce new ingredients and functional hydrocolloids, say researchers.
Instead of protecting certain nutrients from moisture, anti-caking agents in ingredient blends may in-fact accelerate the breakdown of beneficial compounds like vitamin C, say researchers.
R&D should focus more on new lipid nano-carrier technologies that can be easily scaled up to meet industry demands, given the potential of nano-delivery systems for use in food, says a new review
German supplier Sternchemie claims recent in-house trials demonstrate that sunflower lecithin is a viable alternative to IP soy lecithin for chocolate manufacturer, but greater dosages are required to achieve the viscosity and sensory properties of soy...
There is no end in sight to the current guar gum shortage and record high prices for the hydrocolloid, which may prompt some manufacturers to consider reformulation, according to Euromonitor International.
Multi-layer emulsions can be used to control the release of flavours and aromas in food and drink products, according to new research from New Zealand.
The addition of thickeners and stabilisers such as guar gum could help to boost the usage chestnut flour in gluten free breads, according to new research.
A new process to isolate corn fibre gum and preserve more of its functional components may contribute to better emulsifying properties, say researchers.
Indian spice and ingredients supplier Synthite Industries has launched a new natural antioxidant ingredient specifically designed for increasing the stability of mayonnaise products.
Ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’ ice cream.
