ADM’s nutrition business may represent only 15% of its operating profit currently, but executives expect that to double in the next three years and to drive a majority of the company’s operating growth thanks to its “systems” approach to business development,...
Ingredients specialist Kröner-Stärke has created a cream-like filling for bakery and confectionery products that boasts a shelf life of at least 24 months, but is still free of artificial ingredients, additives and preservatives.
Ingredion EMEA has developed an organic instant functional native starch, which can be used in certified organic products and delivers the quality of conventional ingredients.
German supplier Beneo is expanding its portfolio to include two new organic ingredients after noting rising demand for organic produce among European consumers.
Ingredion has added a new corn-based starch to its portfolio, which the ingredients supplier claims can replace fat and oil in dairy products without compromising texture.
Dutch starch manufacturer Avebe is boosting its investment in potato ingredients development through the opening of a new innovation centre in the Netherlands.
Bakers can use non-traditional flours and the fermentation process of sourdoughs to enhance the functional properties of baked goods without sacrificing any of the organoleptic, says study.
Ingredion is responding to the growing role that texture is playing in product development as it seeks to grow its starch business, part of its specialities unit.
After nearly 50 years of restrictions and quotas, Europe’s starch industry can produce as much isoglucose as it wants. But with freedom comes responsibility, warn policymakers. So what is industry doing to prepare?
A dozen modified food starches used to make sauces and pie fillings have received regulatory backing after a re-evaluation found no safety concerns with levels currently used in food products.
US ingredient technology company, International Agriculture Group (IAG), has launched a clean label green banana flour that contains a high level of resistant starch to capitalize on the growing demand for the dietary fiber and perhaps cut down on banana...
Tate & Lyle has developed two instant functional starches to add to its clean label Claria range, which can help manufacturers banish modified starches, it says.
Global ingredients group Ingredion has formed a strategic alliance with Sweden’s Lyckeby to bring the Swedish potato starch processor’s products to food makers in Europe, the Middle East and Africa.
Turning thick honey or chocolate syrup into a flowable powder can be done cheaply and easily thanks to a highly porous plating agent that can replace spray drying, says Ingredion.
Trade association Starch Europe make available a new online platform that aims to provide information about starch-based ingredients used in the food sector.
‘Functional fruit flours’ from starchy unripe bananas – which are low in sugar and in some cases high in RS2 resistant starch – could open new doors for formulators looking to clean up labels and reduce sugar, says the firm behind the NuBana green banana...
The challenges of clean label formulation might hit hardest at the humblest of ingredients, texturizers and preservatives—those behind-the-scenes stage hands that do the dirty work of making food formulations palatable and shelf stable.
Ingredion's latest waxy maize modified starch can bring cost savings of up to 15% when replacing in sauces and removes the pasty texture associated with other texturisers, said the company.
Specialty ingredient supplier Tate & Lyle will launch 17 non-GMO starches in order to meet a growing global demand, particularly in North America and Eastern Europe, it says.
The European Food and Safety Authority (EFSA) have revealed a new approach to assessing consumer exposure to food enzymes, tightening up their safety profile in line with current EU law.
Concerns over using crickets as a sustainable alternative to meat may be eased as a study has shown that weeds and food by-products could work as single ingredients to successfully rear this insect.
Top-selling UK bread brand Warburtons has partnered with the Canadian International Grains Institute (Cigi) in a research project designed to increase the use of pulse-based flours.
Scientists have developed a cheaper way to make high quality, natural emulsifiers and other valuable additives using the waste product from olive oil production.
Recently showcased at FiE, Cargill's modified starch can reduce the fat content of yoghurt by at least 50% while keeping the taste and mouth feel of full fat yoghurt - but can it meet consumer demands for clean label?
Danish enzymes and ingredients giant Novozymes has said its new enzyme solution means conversion of starch in to sweeteners can be done for lower costs and with fewer raw materials and energy inputs.
Consumption of carbohydrates and starches may have been critical for the accelerated evolution of the human brain, and would have been a vital part of a real Palaeolithic diet, suggest researchers.
German fragrance and flavour company Symrise reported a 38% jump in first half profits, while shares in Novozymes fell as much as 10% after the Danish enzyme giant lowered certain full-year expectations.
A novel cooking and cooling process for rice could help slash the number of calories absorbed by the body by more than half by increasing levels of resistant starch, say researchers.
EFSA (European Food Safety Authority) has delivered positive opinions for two non-digestible carbohydrate ingredients based on their ability to improve blood glucose response.
New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce sweeteners such as glucose, fructose and maltose.
Tate & Lyle has unveiled CLARIA, a new range of functional clean-label starches that are claimed to perform as well as their modified counterparts, enabling firms to deliver cleaner labels on a broader range of products without compromising taste,...
Low-carb baked goods will soon hit mainstream as companies work to overcome formulation and processing challenges to industrialize products, says the founder of consultancy firm the Bakery Academy.
Cargill has finalised an exclusive agreement for the distribution of the carbohydrate ingredient TREHA trehalose in the US and Europe, the firm has confirmed.
Global enzymes producer Novozymes has raised its expected EBIT for 2014 to between 8%-10% after a strong Q1 performance and alliance with biotech giant Monsanto.
The UK Advertising Standards Authority (ASA) has dismissed a complaint that challenged claims that Yoplait's strained Greek-style Liberté yogurt is ‘naturally thick’.
