A sucromalt ingredient from Cargill has received Novel Foods approval in Europe, opening up the use of the sweetener in a range of food and beverage products in the bloc.
Tate & Lyle is launching a new modified corn starch for bakery and pastry creams and custards, which is claimed to deliver both cuttability and good mouthfeel.
Gum acacia modified with n-octenyl succinic anhydride (OSA) is safe for use as an emulsifier in flavourings and in foods, finds the European Food Safety Authority (EFSA) following a risk assessment request from the European Commission.
Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost crumb hardening during storage, says a new study from Poland.
Tate & Lyle is introducing a modified starch that can be used to reduce fat levels in yoghurt by 30 per cent while still delivering a creamy texture – and can help keep costs down.
Mühlenchemie is launching a new enzyme blend to help compensate for fluctuations in flour quality, increase volume of baked goods, and reduce emulsifier use.
The quality and stability of white sauce – a mainstay of frozen dish formulations – could benefit from small amounts of food gums, says a new study from Spain.
Ulrick & Short has developed a modified starch replacement made from waxy maize for sauces and ready meals that it says offers greater stability than previous versions.
A new wheat-based flour from Ulrick & Short can provide a crispy texture for tempura batters, the company says, and is an alternative to chemically-modified or high amylose starches.
Ulrick & Short is launching a new maize-based starch made using its flocculation technology, which is said to reduce energy needed to make lump-less sauces and help preserve flavours.
A quality control instrument for flour from French firm Chopin Technologies could play a key role in ensuring flour performance matches customers' expectations in a finished product, attendees heard at a recent conference in Paris.
Starch specialist Syral has opened a new applied research centre and a new spray drying tower in Marckolsheim, France, as part of a major investment programme.
Cargill has introduced a new clean-label maize starch powder for carrying liquid flavours in dry form, with a high loading capacity of up to sixty per cent.
Adding protein and fibre sources like pea protein and Psyllium fibre may improve the physical structure of gluten-free dough, and boost the nutritional content, says a new study.
Partnering with an external research organisation can bring new insights into ingredient uses, and help develop new tools to meet manufacturers’ pressing needs, according to National Starch Food Innovation.
Novozymes is introducing the first new technologies to be born out of its acquisition of Indian enzyme-maker Biocon, such as a new enzyme to increase apple juice yield and overcome apply supply issues.
Avebe has announced two new applications in its Etenia range of potato starches, including as a means to reduce fat content in cakes by up to 30 per cent.
Spreadable gels made from superheating starch and then cooling it may lead to inexpensive fat replacers, scientists from TNO Quality of Life tell FoodNavigator.
Hong-Kong listed firm Global Sweeteners has delivered mixed results for the first half of 2008, but escaped a potential hit from the price hike in corn by passing on costs to the market.
A new study by Thai researchers has found that beta-glucan from various sources could improve the pasting properties of rice starch and reduce gel retrogradation.
AB Enzymes is to pass on some of the increased costs of raw materials, energy and overheads, upping the price of its baking, food and specialty enzymes by up to 10 per cent.
Glucose and maltose syrup supplier Global Sweeteners receives the green light to acquire Jinzhou Yuancheng Bio-chem Technology, thereby securing supplies for corn starch, the key raw material in its sweetener production.
A new study has concluded that partially replacing corn starch in gluten free breads with tapioca and corn resistant starch can raise dietary fibre significantly, but without having a great impact on rheological properties.
Speculation is growing about potential buyers for National Starch Food Innovation with ADM emerging as a likely contender, according to one industry analyst from Frost & Sullivan.
High fructose corn syrup may be labeled natural when synthetic fixing agents do not come into contact with it during manufacturing, said the Food and Drug Administration (FDA), fuelling further debate on the controversial sweetener.
Beating the high costs linked to the price of wheat flour on
today's market, bakers in the African country of Ghana can now
access a cheaper alternative produced with cassava and maize.
Bunge has announced the signature of a definitive agreement to
acquire Corn Products International for around $4.8bn, a major deal
that plunges it into the high-potential sweeteners market.
The Grain Processing Company is targetting its organic rice-derived
ingredients into the Western United States with the signature of an
agreement with ET Horn.
There is evidence that European potato starch suppliers are losing
out to Chinese competitors, as anti-dumping measures drive rampant
growth for leading Chinese starch maker.
Ulrick & Short's ready to use Eziglaze for bakery products
offers a clean label alternative to egg- and milk-based
ready-to-use glazes, and can help a baker's bottom line, according
to the company.
As interest in potato starch increases due to clean label
pressures, US scientists report that the gelling and paste-forming
properties of starch from sweet potatoes can be controlled by using
amino acids.
As food makers sharpen their product designs to target the growing
consumer health appeal, Penford Food Ingredients inks an agreement
with fellow US firm MGP Ingredients to manufacture and sell
resistant potato starch in the United...
Puratos and Novozymes have teamed up to develop a bio-solution to
help industrial cake manufacturers increase the softness and
freshness of their products, the companies have announced.
FDA's comment that it does not consider high fructose corn syrup to
be 'natural' has generated heated debate in the US food industry,
with one camp relieved for the clarification, while the other camp
opposes it as...
Products containing high fructose corn syrup cannot be considered 'natural' and should not be labeled as such, the US Food and Drug Administration (FDA) has said.
A new study suggests that the relative size of starch granules used
in a blend could determine overall gelation behaviour and whether
or not the starch components add to each others' properties or
interact to deliver new ones.
Starch from grass pea could be an alternative to chemically
modified starch for the food industry, says a new study from Poland
that assessed its rheological properties.
Ulrick & Short is launching a new Synergie starch for use in
clean-label products formulated using cold systems, like dairy
desserts and cold beverages, in place of modified starch.
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.
Chinese corn-based sweeteners producer Global Sweetener Holdings
has taken a new step towards its aim of becoming a leader in the
Asian and worldwide markets for corn sweeteners by buying out
Mitsui's share of their sorbitol...
Novozymes has reported sales of DKK435m (€58.35m) for food enzymes
in Q3 2007, during which it launched its long-awaited
acrylamide-reducing enzyme Acrylaway.
