Soluble corn fiber can reduce the sugar content in chocolate by up to 50% while retaining similar levels of sweetness and leaving no aftertaste, according to a recently published patent by Mondelēz International.
What are the latest free-from trends sweeping Europe? How is the mature gluten-free market staying innovative? And how much on-pack prominence should you give to free-from claims? FoodNavigator hit the expo floor at SIAL in Paris to find out.
Industry-sponsored academic research leads to innovative patents and licenses, and may not skew science towards inventions that are less accessible and less useful to others, according to a new analysis.
Canadian plant protein pioneer Burcon has received a notice of allowance from the US Patent and Trademark Office that a composition of matter patent application over its CLARISOY soy-based protein - which is licensed to ADM - will proceed to grant as...
Adding low levels of red and black pigments to chocolate prior to aeration can prevent aerated chocolate from getting lighter and potentially putting off consumers, according to a patent filed by Unilever.
Diageo has filed patents in a range of nations detailing a formulation process for alcoholic cocktails, sold in bottles at ambient temperatures then frozen by consumers to form a ready-to-serve pourable slush.
Senomyx has announced a two-year extension to its collaborative
research and license agreement with food and beverage giant Nestle,
focusing on developing new flavor ingredients for use in
dehydrated, culinary and frozen foods.
A composition and matter patent granted to Canadian supplier
Neptune Technologies & Bioresources for its omega-3 and
antioxidants boosted krill-based ingredients last year has been
validated by the European Patent Office.
Although Arla Foods halted production of the sweetener tagatose in
2006, the low-calorie, low-GI sugar replacer has not died a death.
Rather Nutrilab sees a strong future and is working up to full