Gum kondagogu’s potential awaiting exploitation
09-Apr-2009 - Gum kondagogu, a ‘novel natural biopolymer’ from the tree Cochlospermum gossypium, is a ‘good emulsifying...
Oat and quinoa possible semolina replacers in pasta
06-Apr-2009 - Formulating pasta with oats or quinoa may offer pasta manufacturers alternatives to traditional semolina, and...
‘Air filled emulsions’ could reduce fat, ease obesity: Study
03-Apr-2009 - Fungal proteins could produce aerated emulsions with the potential to act as fat replacers in...
Study points to improved emulsifiers from caseinates
01-Apr-2009 - Modification of sodium caseinates could enhance the range of applications for this emulsifier, according to...
Putting the WOW into low fat foods
31-Mar-2009 - Leatherhead Food International's Head of Innovation explains progress made towards using WOW emulsions in reduced...
Study shows potential of flaxseed gum for beverages
27-Mar-2009 - Flaxseed gum may enhance the nutritional profile or beverages, and could lead to a new...
Hydrocolloids plus whey salad dressings get formulation fillip
25-Mar-2009 - Formulating salad dressings with whey cheese and a combination of hydrocolloids could offer alternatives to...
Waxy starch could produce non-milk cheese: Study
24-Mar-2009 - Replacing rennet casein with waxy maize starch and carrageenan may produce imitation cheeses with...
Gluten-free baguettes get formulation boost
23-Mar-2009 - Combining buckwheat flour and guar gum could lead to the gluten-free French bread with “improved...
NSFI gets indulgent with Novation
19-Mar-2009 - National Starch Food Innovation (NSFI) has added another product to its Novation clean label starch...
Scientists edge towards squid sausages
19-Mar-2009 - Muscle from jumbo squid can form stable gelled-emulsion products, according to Mexican research, offering potential...
Danisco counts cost of ingredient sales slowdown
18-Mar-2009 - Danisco has reported a slowdown in food ingredient volume sales in Q3 as the economic...
Sesame oil mix could lead to low-fat cakes: Study
18-Mar-2009 - Formulating cakes with sesame oil, hydrocolloids and emulsifiers could replace fat in cakes, leading to...
Alginate may lead to low GI rice noodles: Nestle
16-Mar-2009 - Formulating rice noodles with alginate may enhance the structural properties of rice dough, which could...
Scientists lift the lid on flavour encapsulation limitations
04-Mar-2009 - Encapsulating flavours in proteins in order to protect it during food formulation, may be counter-productive...
New alternatives to modified starches and fats target dairy desserts
25-Feb-2009 - UK-based ingredients supplier Ulrick and Short has extended its range of starches and fat...
Carotenoids from annatto, paprika may reduce off-flavours in emulsions
23-Feb-2009 - Extracts from paprika, annatto and marigold, rich in antioxidant carotenoids, could significantly reduce the...
Danisco deal brings MCC to hydrocolloid range
06-Feb-2009 - Danisco has entered a partnership with a leading manufacturer of microcrystalline cellulose (MCC), allowing the...
Nestle explores thermogel emulsions for flavour, nutrient delivery
05-Feb-2009 - Self-assembled emulsion droplets encapsulated in carrageenan-based gels may one day be able to deliver...
FMC alginate reshuffle creates largest western production site
04-Feb-2009 - FMC BioPolymer is to consolidate its alginate manufacturing at its plant in Norway, making this...
Beta-glucan-rich fat replacers pass taste test for cookies: Study
02-Feb-2009 - Hydrocolloids containing beta-glucan could be used to replace fat in cookies and peanut spreads,...
Spruce waste extract shows beverage emulsion potential: Study
28-Jan-2009 - Carbohydrates in the waste water of softwood mills may stabilise beverage emulsions, and offer...
Enzyme technology is tool for sustainable food, report
22-Jan-2009 - More research is needed on innovative raw material sourcing and alternative uses, according to a...
New soy concentrates for improved meat texture
20-Jan-2009 - A new range of functional soy protein concentrates has been launched in Europe by Archer...
Danisco offers sustainable palm-based emulsifiers
20-Jan-2009 - Danisco is now offering sustainable options on its palm-based emulsifiers, as palm oil produced at...
