IFF has launched SEAFLOUR, a hydrocolloid from red seaweed with particular potential in higher-protein plant-based milks made with pea or soy, enabling formulators to offer cleaner labels and shorten their ingredients lists.
A recent study analysed recent advances to improve the quality of gluten-free bread, focusing not only on the latest conventional ingredients and innovative approaches to replace the gluten-network, but also on technological and processes methods that...
Rousselot is up for sale – but competition laws may preclude other gelatine specialists from buying it…And which ingredients are seeing the biggest price fluctuations? FoodNavigator brings you the latest in the world of hydrocolloids.
The natural and familiar origins of food hydrocolloids make them ideal for clean label foods and mean they have ‘good prospects’ when communicating to consumers who focus on a products 'naturalness', say researchers.
Supplying hydrocolloids requires more foresight and investment than ever before, as producers are caught in the squeeze between tight supply and growing demand, and changing functionalities, says Cargill director.