News & Analysis on Food & Beverage Development & Technology
Dispatches from HIE 2010
David Peters, head of business development at Swedish life sciences firm Biovelop discusses how his firm has worked to overcome poor perceptions of oat-based beta-glucans by improving their aesthetic and technical qualities.
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.
Swiss chocolate maker Barry Callebaut is still aiming to dispose of its consumer confectionery unit, Stollwerck, but such a divesture is not urgent, according to the chairman of the board of the industrial chocolate supplier.
Cargill is targeting the Asian market with new formulations for the stabilisation of high calcium chocolate milk and acidified dairy drinks.
Sweetening carbonated beverages with stevia, and reb A in particular, does not produce any steviol aglycone, a potentially toxic compound, says a new study which supports the safety and stability of the sweetener.
A greater variety of baked goods can be enriched with a new bran ingredient that has a milder taste, better mouthfeel and improved microbiological status than the conventional variety, claims German ingredient specialist, Kampffmeyer.
The European Commission (EC) has approved BASF's acquisition of Cognis, with the takeover is expected to be finalised this month.
Dispatches from HIE 2010
Paul Collins, managing director, GNT International, charts the growth in interest of clean-label natural fruit and vegetable-based colours “that use food to provide the colour to food”, as the industry moves away from chemical alternatives.