Barentz Europe is strengthening its position bakery ingredients
with the acquisition of family-run MDB Twello - a move expected to
boost distribution for the latter's ingredients and may thus
introduce more manufacturers to lupin...
Low fat ice-creams made using a GM yeast to form of small ice
crystals moved closer to set to be approved for the European
market, as the FSA published its draft opinion on Unilever
technology under novel foods regulation.
Converting food and beverage product labels from US to EC
format requires an in-depth understanding of European labeling
legislation, which is more complex than it often appears to be,
regulatory experts at consultancy firm Leatherhead...
Ethnic flavors are expected to expand this year, together with an
increased consumer demand for bigger, bolder tastes, according to a
new flavors and ingredients report.
Mergers and acquisitions in the food industry in 2006 took a turn
up compared to the year before, with almost one third of all
activity occurring in the food processing sector, according to a
new guide by the The Food Institute.
Modifying vegetable protein with transglutaminase enzymes improves
the gelling properties, claim German researchers - a result that
may offer value-added solutions for a wide range of food products.
Tate & Lyle's appointment of a new head of global research and
development underlines the company's focus on the value-added end
of the ingredients market.
A blend of gum arabic, maltodextrin and modified starch improved
stability and flavour content of microencapsulated cumin, the spice
flavour, says new research.
Archer Daniels Midland (ADM) has launched a range of functional
wheat protein isolates designed to enhance the taste, texture and
appearance of cereal products.
The stability of emulsions can be enhanced by complexing the
protein albumin with green tea extracts, boosting the shelf-life
and nutritional content, researchers have reported.
Irish firm Kerry Ingredients has responded to the growth of
organics in the United States by expanding its organic ingredient
product range across the board, the firm announced yesterday.
A gluten-soy protein isolate combination has significant potential
as a carbohydrate replacer in cookies aimed at the low-carbohydrate
diet sector, say researchers.
Food and retail group Associated British Foods (ABF) is actively
looking for opportunities to increase its presence in China's
ingredients market, and could make an acquisition in the coming
year, according to the unit's...
Modifying wheat gluten protein with transglutaminase enzymes
improves the gelling, rheological and textural properties, claim
Chinese researchers - a result that may offer value-added solutions
for a wide range of food products.
Researchers in the US have found a way to genetically engineer
cottonseed to remove toxins, making it a potential source of
protein for undernourished populations.
Peanut protein concentrate (PPC) could provide the food industry
with a cost-effective and alternative emulsifying ingredient,
suggests a study by US scientists.
Integrating social and environmental concerns into business
practices ultimately benefits a firm's bottom line as well as the
environment, according to the CEO of energy bar manufacturer Clif
Bar.
Adding alginates or guar gum to baked goods and breakfast cereals
could be one way to increase the satiety these products provide,
allowing consumers to feel full longer, according to food
scientists at the University of Maine.
Soya beverage makers are using more subtle marketing of their key
ingredient and merging with more traditional segments like juice
and dairy in a bid to bring their products into the mainstream,
according to industry experts.
Adding flour from pigeon peas, one of the world's oldest food
crops, could lead to nutritionally enhanced pasta, with quicker
cooking times, as well as boosting flavour, according to a joint
Spanish-Venezuelan study.
A group of scientists has claimed that Unilever's genetically
modified (GM) fish antifreeze protein for ice cream should not be
approved without further comprehensive tests.
The use of hydrolysed vegetable protein (HVP) ingredients is on the
rise, according to the Association Internationale de l'Industrie
des Bouillons et Potages (AIIBP).
The US gluten-free market has soared in recent years, according to
a new report, and is likely to receive another significant boost as
the nation's mega food firms jump on the bandwagon after the FDA
definition of 'gluten-free'...
Leading oilseed producer Bunge has developed a new process to
incorporate protein into candy bars, which the company claims does
not have a negative impact on the product's texture and taste.
ADM is targetting the burgeoning healthy snacks market, launching a
wheat protein isolate that mimics the properties of sugar as a
binder in reduced sugar applications.
Using rapeseed proteins as ingredients in experimental sausages
boosted taste and aroma of the finished product, as scientists
continue the search for novel functional ingredients.
Solbar's selection of Danetto Food as its distribution partner for
soy proteins in Finland is the latest initiative designed to
strengthen the firm's position in the European soy protein sector.
The success of soy drinks shows that the UK functional drinks
market is highly lucrative something that the dairy industry must
take full advantage of, says Organic Monitor.
The addition of protein to a carbohydrate-containing beverage
provides benefits superior to traditional carbohydrate based
beverages, claims the Scientific Advisory Board (SAB) on sports
nutrition and performance.
DSM's development of a patented new flavour technology in China
illustrates how increasingly important this region is becoming to
European flavour firms.
The soy component genistein has been found to disrupt the normal
development of ovaries in female mice, although a similar effect in
humans has yet to be proven.
Israeli firm Solbar has established three new distribution channels
in France, Benelux and Scandinavia for its range of speciality soy
protein concentrates, isolates and textured products.
New research published today reveals that consuming soy could have
a "severe" impact on a genetic heart condition that affects
one in 500 people, though the authors caution that the effect has
so far only been observed in...
A new injectable soya protein designed for use in meat products
could help increase shelf life and cooking yields, while also
improving the texture of products, says supplier Archer Daniels
Midland (ADM).
Netherlands based ingredient firm Exter claims to have discovered
an excellent source of vegetable protein, and plans to launch the
product in early 2006.
How innovative new protein foods can reaccelerate plant-based growth. Dive into the forefront of plant-based innovation with our detailed analysis and...
