A voluntary ban would be the 'best solution' to eliminate concerns regarding brominated vegetable oil (BVO) in US soft drinks, a leading academic has told BeverageDaily.com, and said he planned further research into the patented flame retardant 'because the public has the right to know'.
The US market for fat replacer ingredients continues to grow on the back of consumer health concerns about fatty foods, demand for enhanced flavors and textures, and processing advantages for manufacturers, according to a new report from Global Industry Analysts (GIA).
Tara gum and locust bean gum are being touted as credible guar gum replacers in light of the high prices and lack of supply for food grade guar, claims a hydrocolloid expert.
A combination of soy milk with guar gum, xanthan gum and select emulsifiers could produce low-fat, low-cholesterol mayonnaise that ‘closely matches’ commercial full-fat alternatives, suggests new research.
Ashland Specialty Ingredients has introduced two new cellulose gum products to provide alternatives to guar gum, for which the food industry has seen tight supply and higher prices since late 2010.
Cress seed gum (CSG) could be an interesting and promising thickener in food formulations, finds a new study from Iran.
Reaching a state of physical equilibrium has always been assumed to happen almost instantly in emulsions. However, researchers from Harvard have now shown that the process may actually take months, or even years.
The inclusion of a gelling agent and electrolyte in double emulsions could be used to control the release behaviour of incorporated compounds, offering promise for the use of Water-Oil-Water emulsions in food applications, say researchers.
Manipulation of food texture combined with greater control of the spatial distribution of sucrose could help to design foods that meet the demand for healthier low-sugar products, according to new research.
FMC Corporation has entered a definitive agreement to acquire Chilean natural colors and specialty ingredients firm South Pole Biogroup, as it looks to expand its food ingredients portfolio.
Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish Council for Scientific Research (CSIC).
The encapsulation of flavor and aroma compounds with starches of different amylose content could help to boost the flavor profile of foods, and may be of use in controlling the release of flavors and aromas in the mouth, say researchers.
A mixture of carrageenan and whey protein isolate could provide improved emulsion stability, and the potential for pH sensitive controlled release of ingredients and flavours, according to new research.
A proprietary blend of gums that can replace straight guar gum in instant powdered beverages and offer a cleaner taste profile could provide some relief for firms reeling from rocketing guar prices, according to TIC Gums.
A new extraction method promises to deliver large-scale extraction of potato fibres rich in the are especially rich in the pectin rhamnogalacturonan I, could help to produce new ingredients and functional hydrocolloids, say researchers.
There is no end in sight to the current guar gum shortage and record high prices for the hydrocolloid, which may prompt some manufacturers to consider reformulation, according to Euromonitor International.
A new gum isolated from the roots of an Iranian plant could be used in food systems to improve foaming properties, according to new research.
Cargill has unveiled a new stabiliser system that it says will help dairy food manufacturers avoid the rising cost of gelatin in yogurt production.
A new report shows enzymes, acidulants and hydrocolloids are the best performers in terms of global food and drink additive growth but preservatives and sweeteners are suffering due to the industry migration from artificial ingredients.
A new process to isolate corn fibre gum and preserve more of its functional components may contribute to better emulsifying properties, say researchers.