Premium Ingredients cuts casein with new pizza products
Spanish ingredients company Premium Ingredients is poised to launch two new pizza topping ingredients targeted at cutting casein levels to reduce end product cost.
Archives for September 15, 2011
VDML expands Indian synthetic colours capacity to meet increasing demand
Vidhi Dyestuffs Mfg. Ltd (VDML) is looking to nearly triple production capacity for synthetic food colours as it struggles to keep up with rapidly increasing demands, the company said.
SME sector still 'needs' guidance on Southampton colour switch
Smaller scale manufacturers of bakery, soft drinks, confectionery and ready meals are the target of new guidance from the UK’s FSA on alternative colouring options for the reformulation of products that still contain one or more of the ‘Southampton six’...
‘Critical’ EU sugar supplies demand urgent action: CIUS
EU sugar supplies are at their most critical levels since the 2005 sugar reform and are causing ‘extreme volatility, instability and disruption’ to the European food and drink industry.
PureCircle introduces new stevia sweetener for deeper calorie reductions
Stevia supplier PureCircle has introduced a new stevia-derived sweetener, which it claims has fewer of the taste problems previously associated with stevia, allowing deeper calorie reductions in a wide range of products.
Roquette takes collaboration to new level with multi-million dollar innovation center
Roquette has put its money where its mouth is when it comes to collaboration with the development of a multi-million-dollar innovation center in Geneva, Illinois, designed to strengthen relationships with customers.
Solazyme/Roquette JV prepares for January 2012 launch of ‘unique’ algal flour
The first products to emerge from a joint venture (JV) between French food ingredients giant Roquette and Californian microalgae expert Solazyme will hit the market in January, its boss has revealed.
White flesh fruits can cut stroke risk 52%: 10-year study
Consuming fruits with white flesh like apples and pears can reduce the risk of stroke, new research published in Stroke: Journal of the American Heart Association has found.
New technology could produce pectin from orange peel waste
New microwave-based technology could allow the generation of valuable food ingredients from food and drink processing waste including thickening and gelling agents.
Unilever holds off on GAR palm purchases
Unilever today said it has not resumed palm oil purchases from Golden Agri-Resources (GAR), after Nestle said it has resumed orders.
Egyptian veg import restrictions to be lifted but sprout ban stays, says EU
The European Commission (EC) said it will lift the import ban on some Egyptian vegetables imposed after E.coli outbreaks in Germany and France earlier this year - but that restrictions on fenugreek sprouts would remain.