German start-up Bioweg claims its bio-based hydrocolloid made from bacterial cellulose can improve taste, texture, and appearance of plant-based meat and dairy alternatives.
Shiru - a startup producing proteins via microbial fermentation - has teamed up with texturizing ingredients specialist CP Kelco to explore label-friendly replacements for methylcellulose and other highly functional ingredients.
Citrus fiber – a byproduct of the juicing process – has properties that make it an appealing alternative to methyl cellulose (in combination with agar, native starch, and psyllium) as a binder in plant-based meat products for brands looking for a more...
A new form of a classic texturising ingredient could help people to feel full for longer, according to a new proof of concept trial for the proposed ‘anti hunger’ ingredient.
Whether pectin will ever be more than a gelling agent and
stabiliser and be labelled as a health ingredient depends on
science and money. In the second part of an in-depth special
series, FoodNavigator examines the health claims for...
Making batters with methyl cellulose could remove the need for
pre-frying of fried foods and boost the healthy image of battered
foods, suggests new research from Spain.
Movement in the global hydrocolloids industry continues this week
with ISP Food Specialities, the UK arm of US private company
International Specialty Products (ISP), announcing it will buy the
UK stabiliser firm Red Carnation Gums...
