Carbohydrate company Penford Food Ingredients has launched a new
gluten-free starch product for use in bakery applications targeting
the growing free-from market.
Avebe is launching a new range of starch ingredients called Etenia,
intended to be used as gelling agents in dairy and other food
products but with clean-label and vegetarian-origin benefits to
boot.
Tate & Lyle used the recent IFT food expo in Chicago as a
platform to introduce its new line of branded fiber ingredients to
the US market, claiming the ingedients can help food and beverage
manufacturers add fiber to 'everyday'...
The European Commission has announced that it will approve BASF's
Amflora genetically modified potato to be grown in Europe, the
first authorisation for the growing of a GM crop in Europe since
1998.
Tate & Lyle has announced the inking of a deal with Syral for
the sale of part of its European starch ingredients business for
€310m, which will make it more secure in volatile markets and in
context of the new European sugar...
Organic products containing certain non-organic minor ingredients
are now officially in non-compliance with US government organic
certifications, following the implementation of a new rule last
week.
Tate & Lyle has revealed the first product in its new line of
Promitor branded fibres - a prebiotic resistant starch said to have
superior process stability, resulting in greater cost-efficiency.
The search for low glycaemic and slowly digestible starch
continues, with scientists from Purdue University reporting a new
starch that may lead to smaller spikes in blood sugar and perhaps
ease hunger pangs.
Scientists from the US Department of Agriculture have proposed that
spray-dried sweet potatoes may offer potential as a thickener, with
similar properties to some starch solutions.
AB Enzymes has developed a new enzyme product in its Rohalase line
to enable higher yield of vegetable oil processing with a reduced
need for chemicals - an innovation the company says will save
energy and costs.
Acid modified tapioca starch may offer significant advantages as an
encapsulation material, producing better results than native
starch, says new research.
Encapsulation of peppermint essential oil as a model flavour in a
variety of modified starches is helping scientists fill in
knowledge gaps that could further enhance encapsulation of flavours
and aromas.
Corn Products International has reported "record" sales for
2006, closing its 100th anniversary year with what it had forecast
to be its "best year ever" .
Corn Products International today announced that it is to acquire
the food business of SPI Polyols, as well as the remaining 50
percent of SPI's Brazilian joint venture.
Amflora, the GM starch potato at the centre of recent controversy,
could help strengthen the competitiveness of the potato starch
industry, according to EuropaBio.
National Starch Food Innovation is to raise food ingredient prices
in the US across its entire product portfolio, with corn-based
ingredients set to see the highest hikes.
Danish group Danisco has become the latest in a string of
ingredients firms to pass on increased raw material and energy
costs to the market, announcing today that it is to up the mark on
its glucoamylase for the US brewing and portable...
Danisco has extended its bakery enzyme range with a new amylase
enzyme that slows down the staling of industrial bakery products,
and extending the shelf life of bread.
The US enzyme market is set for healthy growth, according to a new
report, but continued downward pricing pressures mean that this
growth will likely result from a corresponding increase in food and
beverage production.
MGP Ingredients is set to start full production of its fibre
enhancement product FiberRite RW, which has so far been available
in limited supply during a period of market testing, said the firm.
Cargill's finalised acquisition of a major Thai tapioca flour
business in Thailand underlines its commitment to establishing a
globalised ingredient-sourcing network.
National Starch Food Innovation's appointment of Fiske as its new
distributor of nature-based ingredients to the Swedish, Danish,
Spanish and Portuguese markets extends a long-running relationship.
Tate & Lyle's new range of starches, proteins and polyols
suggest that added-value ingredients will be a major feature of
next week's FiE show in Paris.
Wheat breeders in recent years have been increasingly working on
the development of waxy wheat varieties. Yet the commodity has not
yet hit the mainstream market as no one seems to know what to do
with it. FoodNavigator-USA speaks...
Europe's cereal starch sweetener industry is concerned that EC
sugar reforms, due for Council decisions at the end of November,
could unfairly penalise the sector.
Potato waste could offer the food industry a cheap, renewable and
as yet underutilised source of chitin and lactic acid, according to
a university scientist.
Alumni of the food ingredients world will gather in Paris this
November at the FI Europe show, with suppliers demonstrating their
wares in a roll call of launches.
Using cutting-edge technology, US government scientists have
developed molecular markers to help launch an historic rice into
the modern day food arena.
National Starch has rolled out a range of natural ingredients
designed to help food makers appeal to health conscious consumers
by keeping their labels as 'clean' as possible.
One starch for all temperatures that behaves as an instant,
lump-free thickener hits the market, as Dutch co-operative Avebe
extends its line of Paselli EZ potato starches, reports Lindsey
Partos.
Job losses at the sweetener operations of ambitious ingredients
firm Cargill are imminent as the largest private firm in the US
appears to feel the squeeze of "market conditions".
US starch product supplier Penford Food Ingredients targets growing
demand for rice starch, for the first time adding a variety of rice
starches to its current portfolio of potato, tapioca, and corn
starch products,reports Lindsey...
A new potato starch launched on Friday by the Dutch starch company
Avebe could help lower costs and improve baking stability in bakery
creams and fruit filling products, writes Lorraine Heller.