Collagen fibre shows potential as emulsifier
Heat stabilised collagen fibre may be a natural alternative to synthetic emulsifiers for use in acidic food and drink formulations, such as confectionary and soda’s , according to new research.
Archives for April 26, 2011
Lactalis launches €3.4bn takeover bid for Parmalat
Lactalis has mounted a €3.4bn takeover bid for Parmalat after government resistance frustrated its initial move to gain control of the company.
No let up in input costs volatility reports CSM, citing profits dip
Dutch bakery ingredients supplier CSM said it expects to further recover increased input costs through price hikes in the coming months, as it announces a dip in first-quarter profits.
Callebaut bids to boost viability of Malaysian cocoa
Barry Callebaut, in a bid to meet its strategic need to diversify its cocoa origin and boost the viability of cocoa production in Malaysia, has announced a new research programme.
Link strengthens between organic and Fair Trade imports
Demand for organic Fair Trade certified food imports increased significantly in 2010, with especially strong growth for vanilla, coffee, citrus and cocoa, according to Fair Trade USA’s 2010 almanac.
Kemin develops natural stabilizer to slow frying oil deterioration
Kemin Food Technologies has developed a natural green-tea based stabilizer for frying oils that can be used instead of synthetic tocopherols and antioxidants to slow oil deterioration, the company has said.
Industry and academia must shift towards open innovation: Review
To effectively cope with the innovation demands from accelerating development of science and technology, academia and the food industry must work together, according to a new review.
Generation-specific trends to dictate future eating patterns: NPD report
Canadian food makers need to better understand generational trends in order to forecast which categories are likely to thrive or struggle over the next decade, according to a new report from The NPD Group.
Dairy associations: New labeling bill is not COOL at all
Legislation designed to help US dairy farmers could have the unintended consequence of encouraging firms to replace dairy ingredients from US suppliers with non-dairy ingredients just to avoid labeling headaches, trade associations have warned.