French ingredients company Roquette has opened up a new food innovation centre, focusing on developing a wide range of foods with a small number of ingredients, prominently pea protein, wheat protein, polyols, soluble fibres and starches. FoodNavigator...
German chemical group Wacker has developed a solid resin for gum bases that it claims halves processing times and eliminates the need for additional flavorings.
Dutch gum manufacturers along with research group TNO have partnered with the Foundation NederlandSchoon in a research project to make chewing gum less sticky and easily degradable.
UK-based polymer firm Revolymer has gained novel foods approval in the EU for a gum base that degrades faster than conventional bases and is seeking commercial partners to launch chewing gum products in the EU.
Irish researchers have patented the process for a non-sticky, biodegradable gum that uses cereal proteins to replace rubber gum bases in chewing gum and are looking for companies to commercialise the product.
It’s a sticky issue that just won’t go away. There are sugar-free, tooth whitening and nicotine added versions but none from leading makers, as yet, that are dissolvable in rain.