The stability of emulsion formulations may be enhanced by including sugar beet pectin in addition to whey protein, with potential for encapsulation of value-added ingredients, says a new study.
Ulrick & Short (U&S) has introduced a range of clean label products for seafood processors looking to replace phosphates and artificial additives with more natural ingredients.
Dutch sucrose ester specialist Sisterna says ice cream cone wafers can benefit from employing emulsifiers like sucrose esters because they give a better cone.
The use of finger millet flour in bakery products may help to boost their nutritive profile without affecting quality or taste, according to new research.
Palsgaard has aquired the remaining 50 per cent share of Emulsion Holland and its South African subsidiary as it looks to leverage new technologies for chocolate emulsifiers in the future.
The newly-acquired Cognis business had a positive effect on BASF’s Q1 Performance Products results, as the integration is on-track for completion by the end of 2011.
Danisco has announced the latest in a string of capacity upgrades at its cellulose gum facility in China, in response to increasing demand from the food and oral care industries.
Algal flour may provide a one-step solution to the challenges of fat-reduction in foods, with low-fat cookies, crackers, and salad dressings possible new arrivals on supermarket shelves, according to Solazyme-Roquette Nutritionals.
Food-grade surfactants – an extremelty exclusive club – may soon have a new member, as the University of Massachusetts report that a natural sugar ester may be of use foods and beverages.
Danisco’s fine Q3 results may make some investors less willing to sell, believing the company can bring profit alone or that DuPont may be persuaded to raise its offer, say commentators.
Ulrick and Short has strengthened its Synergie range of ingredients with two new starches to help the bakery industry improve the quality of batters – and therefore of finished products.
Q: What do the car industry and reduced calorie beverages have in common? A: Tribology, or the science of interactive surfaces in relative motion, according to Cargill, which is using it to determine the textural characteristics to be rebuilt in reduced...
Compass Foods is launching a new sucrose monoester emulsifier as a natural way to stabilise flavour oils, natural colours and nutraceutical ingredients in clear beverages.
Public concerns regarding use of animal-sourced gelatine – and the rise of vegetarian and vegan alternatives – are likely to see a shift away from the use of the gelatine in the food sector, according to a new report.
Dow Wolff Cellulosics (DWC) is launching a new flavour stabiliser for beverages, which can be used instead of gum Arabic and OSA Starch to prevent oil separation and safeguard flavour – but without the price volatility.
Danish food ingredient supplier Palsgaard is building a new US $30m emulsifier factory in Asia, with production scheduled to start in the second half of 2012.
DuPont would look to move its food ingredients R&D to Denmark following its acquisition of Danisco, and adopt the latter’s Sales and Application development organisation to get ingredients to market, offer documents reveal.
Arla Foods Ingredients has developed a new formulation of its whey protein Nutrilac to replace eggs in meatballs, which can help food companies cut down costs.
Advances in almond processing are reducing costs and opening up new uses for ground and liquefied nuts to perform technical roles in recipes, with innovative mid-sized companies taking the lead.
Supplying hydrocolloids requires more foresight and investment than ever before, as producers are caught in the squeeze between tight supply and growing demand, and changing functionalities, says Cargill director.
Danisco says industry interest in its sustainable palm oil-based emulsifiers has been hit by continued input price pressures, but still insists they have a bright future.
More deals in the mould of Danisco-DuPont could be feasible, as analysts predict other ingredient firms with small bio-business, such as CSM, will generate acquisition interest.
Royal DSM says it stands to make €129m if it accepts DuPont’s bid and sells its 4.95 per cent stake in Danish supplier Danisco, but has not stated it would accept the offer.
Cargill Texturizing Solutions has made a number of upgrades to its hydrocolloids plant in Baupte, northwest France, as it works to improve efficiency and working conditions.
DuPont expects to become a ‘premier specialty food ingredients provider’ as a result of acquiring Danisco, and expects it to be particularly complementary to its Solae soy protein business.
A new modified starch may stabilise rice bran emulsions, says a new study that extends the use of rice bran oil - an ingredient being show “increasing interest” by the food industry.
Danisco is to be snapped up by DuPont for $6.3bn, in a deal Dupont says could create a global leader in industrial biotech – and help drive science-based solutions to the world’s food and fuel challenges.
Stabiliser specialist Hydrosol has developed a new system for use in egg-free delicatessen creams at different fat content levels, to help manufacturers meet demand for vegetarian and low cholesterol products.
Danisco has nudged up its full year outlook after a strong Q2, and is cautiously positive that mitigation measures will protect its enablers division from the raw material hikes on the horizon.
Salt plays an important role in governing the structure and textures of lipid emulsions, due to electrostatic interactions between sodium chloride and lipid particles, according to new research.
Avebe says Eastern Europe is the principal market for its new Eliane potato starch-based fat reducer for mayonnaise, but insists that cost hikes and accelerating "health and wellness trends" could soon see demand shifting west.
Cargill is introducing three new functional systems to help manufacturers meet growing demand for Asian bakery products, whilst replicating the sensory properties of traditional recipes and improving their healthy profile.
Cognis has announced a new addition to its Lamequick range of whipping agents, which it says enables luxury Chantilly cream and cake fillings without hydrogenated vegetable fat.
Danisco has added to its line of high performance Grinsted xanthan gums with new transparent versions opening up its use in applications like dressings and beverages where clarity is required.
Encapsulating oils with alginates may slow the digestion of the lipids in the intestines and help formulate foods with controlled fat release and weight management potential, says a new study from Unilever R&D Colworth.
German-based food stabiliser manufacturer Hydrosol says that increasing numbers of EU food producers are requesting its help to develop clean-label systems.
Nano-capsules that can modulate the release of the incorporated substances may have applications in the formulation of functional foods, as well as relevance in food preservation and storage, according to new research.
Premium Ingredients has launched a new blend of hydrocolloids and emulsifiers for vegetable whipping cream that it claims offers high versatility, cost savings and freeze-thaw stability.
US scientists have developed a technique to produce transparent nano-emulsions for food and beverages, which may present formulators with new delivery systems for value-added ingredients.
Food ingredients company Danisco has reported “solid” growth during Q1 of 2010, with the continued recovery of its sweeteners division particularly notable.
