Novel process forms cold whey protein gel emulsions: Study
A new method of emulsification, based on a pre-heat treatment of whey protein and microfluidization techniques, has produced a cold-set gelled emulsion for use in foods, say researchers.
Archives for February 15, 2011
Product scan uncovers added emphasis on 'pure' in new beverage launches
Datamonitor has picked out three product launches that illustrate how manufacturers are upping the emphasis on pure and original ingredients to drive healthy soft drink sales.
HPP technology boosts burgers’ shelf life and safety, says Cargill
Double the shelf life of traditional fresh burgers, enhanced food safety without compromising quality are the benefits claimed for a new high-pressure processing technique for fresh ground beef patties from food giant Cargill.
Getting a taste for DSM's Nutrition Improvement Program
DSM Nutritional Products' vice president, Nutrition Improvement Program Oswaldo da Costa e Silva explains that the initiative is an integral part of the company's sustainabiltiy vision. Providing products for malnourished people around the world - and...
Students awarded for fish sausage canape innovation
A novel fish charcuterie product concept has been awarded top honour in an annual contest to identify and reward creative initiative amongst the new generation of French food technologists.
Sustainable sourcing on the rise but not universal, Leatherhead report
Sustainability concerns are having an increasing impact on food companies’ supply chain practices, finds a new report from Leatherhead, with more organic and Fairtrade products being offered and more ethical approaches to ingredient sourcing.
Consumer concerns loom large over gelatine market
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.