News & Analysis on Food & Beverage Development & Technology
Roquette is extending its pea-derived ingredient offering with a new insoluble fibre from the interior of the legume, which can be used both as a fibre-content booster and for its emulsifying and gelling properties.
Cargill's product manager for starches explains why the firm has a global manufacturing base, and the systems it has in place to predict raw material supply problems.
NutraCea has entered an agreement with a Californian rice cooperative, which the company says will allow it to directly maintain a consistent supply of its stabilized rice bran ingredient to food manufacturers.
Global food quality and safety analysts, Intertek, has acquired a Poland-based food testing laboratory, EKO-LAB, claiming increased demand for expert food testing in Eastern Europe.
Givaudan has lifted the lid on its new approach to chicken flavours, as it takes its cue from consumers around the world and tips from top chefs.
Metal detectable plastic tags for containers and pallets in food processing plants are integrated with an additive to ensure they are detectable in case they inadvertently become mixed up with the product, says the developer.
Redpoint Bio Corporation says it has filed for patents for a new low-sodium salt substitute it has developed and is now looking for a company to license the technology and the know-how.
Nestle has agreed to a raft of restrictions on the promotion of its products to children as it switches from advertising its “best-selling” Wonka candy to 100 percent juice and low-fat chocolate milk.
Addition of green and black teas to yoghurt may boost the colour and flavour of the product, without affecting the starter cultures, says a French-Tunisian study.
The prospect of antidumping measures for citric acid looms in the US after an investigation found Chinese companies selling products below market value. But one industry player says the duties would have a limited impact.
Enterococcus faecium WHE 81, a multi-bacteriocin producer, is effective as an antimicrobial against Listeria monocytogenes in Munster cheese, a red smear soft cheese, according to a French study.