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Carbohydrates and fibers (sugar, starches)

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PROCURING NON-GMO INGREDIENTS – IT’S A MATTER OF TRUST - Ingredion

09-Jul-2014 - NMI found that 35% of U.S. shoppers say non-GMO is a concern to them. That’s up from 25% two years ago. In this webinar you will learn more about the consumer landscape for non-GMO foods and the complex issues ingredient...
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Convenient all-in-one blends for imitation and processed cheese products - Emsland Group

07-Jul-2014 - Our reduced and casein-free blends make analogue cheese products consumer appealing and cost effective. All-in-one Emcheese®-Mor works on your current equipment and processing parameters. • Improves textural and physical characteristics compared to casein-based products• Eliminates effects of casein price volatility• Reduces...
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Consumer attitudes and behaviors toward sweeteners - CRA

24-Jun-2014 - The Sweetener360 is a custom research study that provides an unprecedented segmentation analysis of more than 10,000 consumers, bringing together attitudinal research, shopper data and video interviews. Results show that taste and price remain the primary influencers of consumer purchase...
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See How Prinova’s Solutions Division Can Help You - Prinova

17-Jun-2014 - Prinova Solutions is Prinova’s value-added division. Our goal is to provide superior quality nutrient fortification solutions to simplify your supply chain and lower costs. Our focus is to provide a broad range of functional ingredients and custom premixes to solve...
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An Advance Look at Great Food Solutions from AIDP - AIDP

17-Jun-2014 - As a leader in functional ingredients, AIDP has developed a Good Science makes Great Food initiative.  The attached product overviews gives an advance look at the best tasting plant based protein line, introduces TastiMin a new line of tasteless minerals...
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Clean label sodium reduction & MSG/I+G replacement - Cambrian

16-Jun-2014 - Voted one of the top 3 innovative ingredients at FIE, Camlow™ offers a natural alternative to traditional sodium reduction strategies without using KCl.  Camlow™ can achieve reductions in sodium of up to 50% while maintaining function and boosting flavor. Visit...
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Phase 2 Stability & Activity in Mashed Potatoes - Pharmachem Laboratories

01-Jun-2014 - When the white kidney bean powder, Phase 2 Carb Controller®, (known as StarchLite in Europe) was incorporated into a prepared food, ingestion of it yielded the desired glycemic effect in vivo. However, the available laboratory assay techniques were unable to...
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GRAS: Secrets or Science White Paper - Chromadex

29-May-2014 - Spherix Consulting, a division of ChromaDex, is a global organization that provides food, dietary supplement, consumer product, and pharmaceutical clients with scientific solutions to regulatory issues. Spherix evaluates and manages risks associated with products under regulatory scrutiny, subject to product...
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Fibregum™, a natural source of 90% soluble dietary fiber - Nexira Inc.

29-May-2014 - Fibregum™ is a source of prebiotic soluble dietary fiber coming from 100% natural acacia gum. Offering a minimum of 90% soluble fiber, Fibregum™ is clean label, 100% vegetable and available in organic grades. Clinical studies have demonstrated the numerous health...
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Properties and applications of innovative potato and pea dehydrates - Emsland Group

26-May-2014 - As a leading manufacturer of potato flakes and granules, Emsland Group is stepping up its research and development activities more and more in this field. Our latest innovation in the field of dried food products, so-called dehydrates, are special potato...
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The FoodNavigator-USA Forum: Gluten-free in Perspective - William Reed Business Media

30-Apr-2014 - In this unique debate, moderated by FoodNavigator-USA editor Elaine Watson, our expert panel will explore gluten-free market trends and growth opportunities, the science behind celiac disease, gluten intolerance and wheat allergy, and the technical challenges of formulating great-tasting gluten-free products. We...
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How Safe is Our Food Supply? White Paper - Chromadex

05-May-2014 - The Pew Charitable Trusts and the Natural Resources Defense Council (NRDC) released reports questioning the suitability and integrity of the GRAS process and the resulting safety of the nation’s food supply.  This white paper offers a perspective on the transparency,...
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Targeting Texture in Instant Protein Beverages - TIC gums

30-Apr-2014 - With a broadening consumer base, product developers must find ways to maximize the nutritional value of their products without negatively impacting sensory attributes.  This can be challenging in instant protein beverages due to the increased amount of perceivable particulates added...
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Smart formulations to go the distance with sports drinks - Beneo

28-Apr-2014 - Today’s athletes and weekend warriors want more: rehydration, endured energy, natural sweet taste, non-GMO …   Product development with stable, functional carbohydrates can make all the difference.
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Close the fiber gap with Fibersol - ADM/Matsutani

01-Apr-2014 - Since 75 percent of U.S. adults do not meet the Daily Reference Value for dietary fiber, the demand for beverages that are an “excellent source of fiber” will continue to increase. Fibersol’s line of fiber ingredients allows you to develop...
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Emsland Group – a quality you can trust - Emsland Group

24-Mar-2014 - ‘using nature to create’ – this guiding principle characterises the company philosophy behind the Emsland Group. Harvested raw materials are processed into innovative trendsetting quality products in tune with nature. The most important raw material is the potato. Starch from...
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Close the fiber gap with Fibersol - ADM/Matsutani

01-Mar-2014 - Since 75 percent of U.S. adults do not meet the Daily Reference Value for dietary fiber, the demand for baking & snack products that are an “excellent source of fiber” will continue to increase. Fibersol’s line of fiber ingredients allows...
Download now!Technical / white paper

PULSE INGREDIENTS IN GLUTEN-FREE APPLICATIONS -

27-Feb-2014 - Formulating healthy and appealing gluten-free products requires careful selection of ingredients.  Flours made from pulses (peas, beans, chickpeas and lentils) and pea fiber offer nutritional and functional advantages over other gluten-free ingredients.
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Empure - Clean up your labels - Emsland Group

17-Feb-2014 - Clean label product concepts are on the rise worldwide and become the norm in numerous product segments.Clean label nutrition – or foodstuffs free of E-numbers and chemical-sounding ingredients – is an influential factor in the food industry, as consumers are...
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Welcome to FIC 2014 -

08-Feb-2014 - FIC 2014 Preview More than 70, 000 sqm Exhibiting floor space Over 11,00 exhibitors with over 300 overseas companies More than 90% of exhibitors are manufacturer Exhibits cover 23 categories of food additives and 35 categories of food  ingredients Chinese top exported-oriented companies all attend A...

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