Z Trim, a food additive made from corn fiber, has been approved by FDA for labeling on ground, emulsified and processed meats and poultry, the company has announced.
Prop 37 is likely to surpass Prop 65 as a source of consumer litigation in California if the controversial GMO labeling initiative gets the green light next month, predicts one San Francisco-based lawyer.
A natural surfactant from a South American tree matched the established synthetic Tween 80 for the formation and stabilization of emulsions, says new data from a leading emulsion scientist and collaborators at Nestlé.
Dealing with problems that may arise in the formulation of food and beverage products is vital for manufacturers. In the second part of his look at troubleshooting, Leatherhead Food Research’s Dr Wayne Morley applies his top tips to real case studies.
A new starch emulsifier developed by Ingredion can deliver four times the emulsifying power of traditional beverage emulsifiers, enabling manufacturers to slash production and distribution costs, claims the ingredients giant.
Findings from a team of Brazilian researchers could help to reduce industry storage and transport costs by improving the way in which emulsions like sauces and salad dressings can be freeze dried.
US-based FMC Corporation has signed an agreement to snap up Italian food pectin processor Pectine Italia for an undisclosed sum.
Guar gum prices have taken a rollercoaster ride over the past couple of years - and at IFT in Las Vegas, hydrocolloid expert Dennis Seisun said all bets were on regarding their future direction.
Ingredient distributor Univar is looking to connect with the new generation of R&D professionals in new ways - and is inspiring novel formats for traditional favorites in the process.
Chat to any major ingredients supplier at a trade show and you can expect to hear liberal use of buzzwords from ‘partnership’ and ‘collaboration’ to ‘open innovation’ says Samy Jandali.
TIC Gums has released a range of new ingredients to tackle common product development problems in formulating reduced sugar and sugar-free foods and beverages.
New product developers need to be aware that texture has a strong impact on how flavor is perceived and should be considered at the beginning of the NPD process, according to president of TIC Gums Greg Andon.
Salt and fat reduction and flavour masking are major trends among new products at the IFT 2012 trade show in Las Vegas.
US ingredients firm Glanbia Nutritionals has added a new flax-based guar gum replacer to its hydrocolloid range that will save bakery manufacturers up to 40% on costs amid continued soaring guar prices.
Penford Food Ingredients has introduced a new casein replacer for imitation cheese that it claims is a breakthrough for the industry, allowing for larger reductions of casein than ever before, thereby protecting manufacturers from fluctuating casein prices.
European ingredients hulk, Tate & Lyle, is investing heavily in its egg replacement solutions for the bakery sector, provoked by soaring customer demands amid price hikes and supply constraints.
Food companies are getting creative with Greek yogurt, expanding it into new categories and formats, as they seek to profit from its meteoric rise.
Formulating foods using multiple emulsions may provide a way to produce reduced sodium foods and beverages without impacting on the perception of ‘saltiness’, says a new study.
What’s in a name? Everything, when it comes to ‘cleaning’ up ingredients declarations, says National Starch/Corn Products International, which has launched an online hub at cleanlabelinsights.com to collate the latest research and market data to help manufacturers determine what consumers are looking for on food labels.
Natural ingredients that claim to have emulsifying properties do not, as yet, have good enough functionality to be able to use them in most products, according to one formulation expert.