Novozymes has developed a "completely new" enzyme it claims will prove a game-changer for the sweeteners industry by making the process of converting starch into products such as high fructose corn syrup (HFCS), crystalline dextrose and fermented...
Confectioners should replace white color titanium dioxide with rice starch to alleviate consumer health concerns, says supplier Beneo, even though toxicity has not been demonstrated by any authority in typical food uses.
Novozymes has developed two new enzymes for bread freshness, drawing on knowledge that consumers want more than just longevity, its global marketing director says.
Purple sweet potatoes and black carrots are quietly becoming the sources for a new generation of natural food colours to replace synthetic and animal derived colours, say researchers.
Stern Wywiol Gruppe brings together its eleven specialist ingredients companies under one roof at a 3,000 square metre technology centre in Ahrensburg, near Hamburg. FoodNavigator took a behind the scenes look.
Researchers have produced starch from plants not usually used for food purposes, potentially opening up whole new sources for foods and packaging materials.
Resistant starch can effectively replace flour in foods like muffins, focaccia bread, and chicken curry to boost the fiber content without affecting the sensory characteristics, says a new study from Texas Woman’s University.
Ingredients group Tate & Lyle have made solid progress in the first half of this year despite the ‘headwinds’ of softer market conditions in Europe, says the firm.
Intestinal enzymes responsible for breaking down starchy foods could soon be ‘toggled’ to be on or off, leading to foods that might help battle obesity and diabetes by better controlling blood sugar levels, say researchers.
Wacker has won approval from the European Commission for the use of gamma-cyclodextrins, ring-shaped sugar molecules, as a clean label novel food ingredient.
Replacing some flour content with resistant starch (RS) in short-dough biscuits is a good way of balancing out the detrimental effects of fat replacement on texture, according to a study.
National Starch Food Innovation has strengthened its presence in Turkey by clinching a formal deal with distributor Univar to reach more customers in the country.
Tate & Lyle revealed big plans for innovation as it reported soaring sales and profits driven by market forces that benefited its development of sweeteners and speciality ingredients.
A study in Korea has added to the growing body of research that says adding functional ingredient resistant starch (RS3) affects the rheological properties of wheat flour.
Tate & Lyle has extended its native starch portfolio to include GMO-free extra dry starches with low moisture content to aid dry mix producers in Europe, Asia and Latin America.
German ingredients supplier, Wacker, has released a new starch-based emulsifier, using alpha-cyclodextrin, for stabilizing oil-in-water emulsions in products such as salad dressings, margarine and mayonnaise, reducing reliance on hydrocolloids.
Leading European starch manufacturer Tereos Syral is aiming to extend its product portfolio by acquiring a majority stake in French potato flour producer Féculerie de Haussimont.
Ingredients firm National Starch has launched a gluten-free flour that it claims can boost dough hydration and improve functionality compared to gluten-free starches typically used in premium bakery goods.
National Starch continues to innovate along clean label lines, with the launch of new pulping agents at FIE for cost savings in pasta sauces or fillings.
Tate & Lyle has delivered a solid first-half performance thanks to strong by-product returns, high-volume sucralose sales and performance-focused measures implemented under its new chief executive.
A new extraction method promises to deliver large-scale extraction of potato fibres rich in the are especially rich in the pectin rhamnogalacturonan I, could help to produce new ingredients and functional hydrocolloids, say researchers.
Snack producers looking to differentiate in a consolidated market can do so through texture, claims supplier Avebe as it extends its Eliane line for fried coated nuts
A new enzyme concentrate can improve the baking properties of wheat and rye flours for bread makers and tackles the challenges of too high intrinsic enzyme activity linked to very dry growing conditions, said Mühlenchemie.
Novozymes saw double-digit growth for its food and beverage enzymes business in the first three months of the year, helping the Danish firm towards solid results and maintained ambitions for the full year.
The digestibility of foods like pasta – made up of starch in a protein matrix – may depend on the processing method, says new research that shows the importance of mixing on a finished product.
Emsland Group has developed a new range of clean label potato and pea starches that can be used in a range of food applications in place of modified starch.
The addition of non-starch polysaccharides to rice starch may slow its speed of digestion – creating rice starch gels with a better nutritional profile, according to new research.
Potato starch manufacturer Avebe and BASF are teaming up in a new biotechnology bid to bring farmers modern and fungal resistant starch potato varieties.
Cargill is to acquire Indonesian starch and sweetener company PT Sorini Agro Asia Corporindo, deal designed to help it better serve its customers in the Asia Pacific region.
Clean label functional starch supplier Ulrick and Short expects to harvest and produce its first ingredients from sweet potato in early 2011; and is investigating new nutritional combo offerings.
An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.
With a clear clean-label trend affecting food formulation across Europe, one of the key sectors is core commodities such as flour, where so-called physically optimised (heat treated) flours are gaining ground on modified starch solutions.
High commodity prices are driving demand amongst food companies to reformulate products for the sake of affordability, according to International Flavours & Fragrances (IFF)
Consumers’ perception of starch texture is shaped by individual variations in the amount and activity of salivary amylase, according to new research from the Monell Center.
The addition of newly developed starches could help the functional and textural properties of surimi seafood products, according to new research published in the Journal of Food Quality.
AB Enzymes is launching what it calls the “next generation” bakery shelf-life extending enzyme, which is coming to market just days after the expiration of a patent that has so far dominated the market.
More price hikes for tapioca starch look to be on the cards as drought and pink mealybug infestation of Thai cassava crops has driven up raw material prices to unprecedented heights – with no relief on the horizon.
German ingredient firm Kampffmeyer has released findings of an independent test that found its clean label binding system to deliver good mouthfeel and stability without a negative impact on taste.
Steam jet-cooked buckwheat flour can be used to partially replace shortening in baked goods including cakes, with no detrimental impact on texture or volume, claims new research from Korean and US researchers.
Substituting wheat flour for resistant starch may be an easy way for formulators to boost the health profile of a product without affecting taste or acceptance, says a new study from Spain.
