Chr. Hansen is pushing back the boundaries of ‘natural’ ingredients and expanding its range of colouring foodstuffs to help food and beverage manufacturers take clean labels to the next level.
Water extraction technology pioneer Mazza Innovation has received an $840,000 ($1.1 million CDN) investment from the Canadian government to install new drying technology at its plant in British Columbia.
The use of a beta-cyclodextrin to form an inclusion complex with garlic oil may boost its stability, making it easier to include in food formulations, according to research.
Sensitive ingredients like flavours and antioxidants may be nano-encapsulated in specially spun fibres, offering formulators a fresh approach to adding value to products, suggests new research.
Flavour compounds with a low solubility may form complexes with
high-amylose maize starch, offering innovative encapsulation and
cost-saving benefits, says a new study.
Soybean soluble polysaccharide (SSPS) modified by a
rhamnogalacturonase (RGase) enzyme could be used in flavour
emulsions, and is a potential replacement for gum arabic, say
researchers from Fuji Oil Company.
A new fat replacer from stabilizer firm Gum Technology Corporation
claims to offer texture and moisture binding benefits to
manufacturers of low- or no-fat products.