Yogurt Formulations with Clarinol® CLA for Weight Management
Stepan Lipid Nutrition
Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition
Ingredients > Emulsifiers, stabilizers, hydrocolloids
All ingredients
News headlines
Z Trim corn fiber gears up for Prop 37 as FDA approves its use in meat products
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.
Lawyer: Prop 37 will overtake Prop 65 as a source of consumer litigation in California
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.
Natural surfactant opens up label benefits for food & beverage manufacturers
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.
Guest article
The challenges of ‘natural’ and ‘bumpy road’ tests: Efficient troubleshooting in action
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.
Game-changing emulsifier can slash beverage process costs, claims Ingredion
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.
Instant emulsions: Researchers aim to reduce industry costs with freeze dried sauces and dressings
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.
FMC Corporation snaps up Italian pectin manufacturer
US-based FMC Corporation has signed an agreement to snap up Italian food pectin processor Pectine Italia for an undisclosed sum.
Food companies are desperate to get off the guar gum rollercoaster, says hydrocolloids expert
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.
Inspiring the YouTube generation of R&D professionals
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.
Interview: Samy Jandali, VP Nutrition & Health, North America, BASF
Open innovation at BASF: ‘We want to move beyond the buzzwords'
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 tackles texture in reduced sugar foods and beverages
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.
Texture is 'every bit as important as flavor' in new product development
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.
Dispatches from IFT 2012 Las Vegas
IFT 2012 new product round-up: Salt and fat reduction
Salt and fat reduction and flavour masking are major trends among new products at the IFT 2012 trade show in Las Vegas.
Glanbia’s flaxseed guar gum replacer shaves 40% costs
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 unveils ‘breakthrough’ casein replacer for imitation cheese
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.
Tate & Lyle provoked into cracking egg crisis in bakery
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.
Greek yogurt success expanding beyond the refrigerator
Food companies are getting creative with Greek yogurt, expanding it into new categories and formats, as they seek to profit from its meteoric rise.
Multiple emulsions may unlock sodium reduction options
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.
The clean label hierarchy: Xanthan gum? No chance. Guar gum? Borderline. Sugar? Bring it on…
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 emulsifiers ‘not good enough’ to work on their own, says formulation expert
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.
Most Popular News
Key Industry Events
Products
Live Supplier Webinars
On demand Supplier Webinars
Probiotics: The Path to Better Digestive Health through Quality Clinical Trials
DuPont Nutrition & Health
DuPont Nutrition & Health
