Euro-African conference explores future of food
08-Jul-2008 - Growing populations and rocketing food prices are painting a bleak picture for the future of...
Recent advances pave way for fish gelatine for food
08-Jul-2008 - Increasing demand for gelatine, coupled with consumer concerns over the mammalian variety, may open the...
Options abound for controlled delivery of ingredients
01-Jul-2008 - The controlled release of food ingredients, like bioactive compounds and flavours, is far behind the...
Food industry gathers for annual IFT expo
30-Jun-2008 - Experts have gathered for the Institute of Food Technologist 2008 Annual Meeting and Food Expo...
Danisco ingredients suffer from low demand and high prices
25-Jun-2008 - Danisco's emulsifiers sector is getting back on track after being affected by rising cost prices,...
Solutions abound for polyphenol-fortified milk: study
25-Jun-2008 - Adding fruit flavours and cyclodextrin to milk may boost consumer acceptance of polyphenol-enriched dairy, without...
Cargill launches xanthan gum made in China
24-Jun-2008 - Cargill has started production of two new xanthan gum products out of its facility in...
Danisco pledges research, acquisitions in healthy ingredients
24-Jun-2008 - Danisco plans to further strengthen its health and nutrition ingredients offering in areas in which...
News focus: Pectin
Pectin: Sourcing issues and ideas
23-Jun-2008 - Mango, banana, and pumpkin have all been mentioned as alternative pectin sources - but are...
News focus: Pectin
Pectin: Dairy replacer and micro-encapsulator
20-Jun-2008 - Replacing a dairy ingredient with one from citrus may not sound plausible, but rocketing dairy...
News focus: Pectin
Pectin: Providing solutions for healthy foods
19-Jun-2008 - Health and wellness is creeping in to every aspect of the food industry. In the...
News focus: Pectin
Pectin: Health claims and labelling
18-Jun-2008 - Whether pectin will ever be more than a gelling agent and stabiliser and be labelled...
News focus: Pectin
Pectin: Health ingredient of the future?
17-Jun-2008 - At a recent conference on hydrocolloids the discussions were dominated by health and price. In...
Gelita innovation meets health and convenience demand
17-Jun-2008 - International gelatin specialist Gelita has launched two new products that incorporate the themes driving its...
Sugar beet pectin outperforms gum arabic: study
13-Jun-2008 - The potential rise of sugar beet pectin use in the food industry could see it...
Apple pectin may protect against metabolic syndrome
12-Jun-2008 - A highly methoxylated apple pectin (HMAP) may counter changes in metabolism and cardiovascular health associated...
Commercial emulsifier may hold key to whipped cream mimicry
11-Jun-2008 - Use of the commercial emulsifier lactam may help food scientists crack how to produce emulsions...
Microbubbles could extend shelf-life on food foams
06-Jun-2008 - Microscale bubbles could whip up a range of long-lived, stable foam products whilst giving formulations...
Mulberry leaf extracts give glimpse of hydrocolloids future
06-Jun-2008 - An extract from the leaves of the mulberry bush may act as a hydrocolloid, with...
Boost for corn fibre gum's emulsifying potential
29-May-2008 - USDA scientists are continuing to expand the potential of a gum produced from corn fibre...
Sales soar for Chinese potato starch supplier
29-May-2008 - There is evidence that European potato starch suppliers are losing out to Chinese competitors, as...
New hydrocolloid more viscous than guar gum: study
28-May-2008 - A new study from Japan into the rheological properties of a hydrocolloid from the leaves...
Cassia gum as stabilizer, Lubrizol files petition
27-May-2008 - US specialty chemical firm Lubrizol Advanced Materials has filed a petition to the FDA proposing...
FMC steps up competitiveness with alginates acquisition
20-May-2008 - Chemical company FMC Corporation will acquire the hydrocolloids ingredients business of International Specialty Products (ISP)...
Study deepens emulsion-flavour release understanding
19-May-2008 - Understanding how flavours and aromas are released from food is key to formulating successful products,...
