Whole sea buckthorn is a natural preservative that has an even cleaner label than rosemary (which must be listed as an extract) for foods ranging from meat to confectionery. "It's the most powerful superfruit that gets the least amount of attention,"...
The use of citric acid as an extractant could boost the industrial recovery of pectin from waste cocoa husks that are generated during cocoa production, say researchers.
Purac researchers have said that the company’s natural purified lactic acid ingredient reduces the fading of natural red-purple colours from anthocyanins in acidified foods and beverages by up to 50% compared to commonly used citric acid.
Scientists have found a way to extract purer and more stable anthocyanins from red cabbage, according to a study published this week in the journal Food and Bioproducts Processing.
A new US study claims to show that electrostatic spraying using organic acids could offer the fresh produce industry more effective protection against E.coli than current sanitation methods.
With food manufacturers busy reformulating or developing products to cut ‘nasties’ such as salt and sugar, Leatherhead Food Research has warned that associated food safety issues should not be an afterthought.
Adding monosodium phosphate to dough increases the volume of gluten-free bread based on rice flour and hydroxypropylmethylcellulose (HPMC) and improves its texture, claims new research.
Galactic has developed a new powder form of lactic acid for use in bakery products and mixes, which can avoid the need for liquid lactic acid to be added to the dough.
Beverage manufacturers will next year benefit from new research into consumer perception of flavour in citrus drinks, thanks to a project currently underway at Leatherhead Food International.
Formulating soft drinks with food gums like pectin and propylene glycol alginate may protect enamel from the detrimental effects of citric acid, suggests a new study from Germany.
Purac is launching a new natural preservative for fruit and juice-based beverages, which is said to counter the spore-forming spoiler Alicyclobacillus.
Adding common ingredients to whey-based sports beverages may improve the clarity of the finished product and allow greater consumer acceptance of this type of sports beverages, says a new study.
Specialist food colouring company DD Williamson has developed a natural acid-stable burnt sugar flavour, which it says responds to demand for clean-label flavours in beverages and sauces.
Beverage companies have a new tool to deal with the potential off-flavours associated with stevia sweeteners, as Purac is launching a new lactic acid ingredient.
A consumer’s perception of a refreshing sensation in food is driven by the cold/mint flavour, the acidity of the formulation, and the thickness of the product, according to research from Nestle.
Using sugar beet pectin to coat proteins could lead to the
formation of core-shell systems for use as encapsulators or fat
replacers, suggests new research.
A new study into benzene levels in soft drinks sold in Belgium has
found that some still have higher levels than drinking water, and
more research is needed into several possible contributing factors.
Slovenian natural extracts supplier Vitiva is introducing a new
version of its Inolens rosemary extract, targeted at increasing the
shelf-life and stability of food grade oils and fats.
Addition of the common food additives L-cysteine, glycine and
L-lysine may inhibit the formation of acrylamide in potato
products, suggests new research from Belgium.
Three major ingredients companies are alleging that Canadian and
Chinese citric acid producers are 'dumping' the ingredient onto the
US market at unfair prices, causing damage to the US industry.
DSM has become the latest citric acid producer to announce a price
increase, at a time when industry fears a shortage of Western-made
material unless costs can be passed on.
After recording disappointing margins last month, CSM subsidiary
Purac announced yesterday it will switch lactic acid production
from Europe to Thailand, the US and Brazil.
German ingredients firm Aquanova has found a way to extend the use
of preservatives sorbic and benzoic acid into foods with a high pH
using its NovaSOL nanotechnology.
The sourness of acidified beverages is related to concentrations of
hydrogen and organic acid species, says a new study from the US
that may offer an easy method for formulators to test sourness.
The world's major citric acid producers have warned that unless
reasonable price increases can be successfully implemented this
year, the market will face further consolidation and potential
supply shortages.
Gadot Biochemical Industries is on the lookout for new ingredients
in the health food sector, and has entered into a strategic
alliance with UTEK Corporation to identify and evaluate emerging
technologies from research institutes...
Energy costs and supply issues have contributed to price hikes for
popular beverage ingredient citric acid, with manufacturer Cargill
announcing a price increase for its citric acid and citrate
dihydrate.
CSM's decision to close a production facility in the US is the
latest in a series of initiatives designed to consolidate the Dutch
group's market position.
Israel Chemicals (ICL's) acquisition of US speciality phosphates
firm Astaris will give the firm a foothold in the lucrative North
American ingredients market.
Advances in acrylamide research as UK food scientists take a look
at analytical methods currently used by the food industry to
monitor the formation of acrylamide during the heat treatment of
potato and cereal based food products.
As supply and demand issues for non-GM lecithin propel ingredients
manufacturers to push alternatives onto the market, Danish
emulsifier firm Palsgaard launches citric acid ester as a lecithin
replacer.
Energy costs and European supply issues herald price increases for
the popular beverage ingredient citric acid, with major
manufacturer Jungbunzlauer announcing a price hike for citric acid
and trisodium citrate.
DSM Nutritional Products has announced a 15 per cent price increase
for all its citric acid products, reflecting industry-wide concern
about increasing energy, raw material and freight costs.
Intense price competition from Asia for the common food additive
citric acid bites into European suppliers, with producer ADM
announcing plans to close its Irish plant.
Optimising the sourdough process by fermenting bran with yeast and
lactic acid bacteria can produce mildly sour wheat bread with
improved flavour, texture and nutritional value, say food
researchers in Finland.
Major lactic acid supplier Purac to pass price rises onto the
market, as the Dutch firm announces increases between five and ten
per cent across a range of lactic acid and lactate products.
Fending off price erosion, the landscape of the fermentation
industry continues to change as ingredients firms consolidate for
market strength in €10.97 billion industry, writes Lindsey
Partos.
Number one natural colours firm Chr Hansen builds on ambitions to
penetrate deeper into this growing market with the launch of a new
range of natural reds that tackle stability for beverage
formulations, reports Lindsey Partos.
Japanese sweetener and seasonings giant Ajinomoto plans to ramp up
production of its Masako flavoured seasoning in Indonesia, reported
the Nihon Keizai Shimbun yesterday.
Calcium sulphate as a source of calcium, and the amino acid salts,
N-acetyl-L-cysteine and N-acetyl-L-methionine, may be included in
draft regulations amending the PARNUTS directive, which will allow
them to continue to be marketed...
Dutch food ingredients and confectionery multinational CSM
continues its strategy to expand worldwide activities in the food
and pharmaceutical markets with the recent announcement that it has
completed the acquisition of the gluconic...