Soybean hulls to cut fat uptake from doughnuts
Adding micro-particulated soybeans hulls to a doughnut formulation may reduce the uptake of fat by the consumer after deep-fat frying, suggests new research.
Archives for February 26, 2008
Land O'Lakes launches trans fat-free cheese ingredients
Dairy ingredients group Land O'Lakes has reformulated some of its best-selling cheese powders to remove the trans fats.
Kerry's careful strategy overcomes cost increases
Collaboration with customers, cautious pricing, a simplified structure and innovation all helped Kerry Ingredients achieve profit increases despite soaring raw material costs.
Cargill's barley betafiber achieves heart health claim
Cargill's barley beta concentrate is set to receive a new health claim from the US Food and Drug Administration (FDA) linking the ingredient to a reduced risk of heart disease.
Korea looks to GM to answer price hikes
South Korea is set to increase GM imports from the US amid rising food prices and dwindling supplies, as four leading corn starch and sugar producers enter new agreements.
Ulrick & Short develops new natural starch from waxy corn
Ulrick & Short is launching a new Synergie starch for use in clean-label products formulated using cold systems, like dairy desserts and cold beverages, in place of modified starch.