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Product innovations > Technical Papers
Technical / white paper
Nine HealthyChoices for sodium reduction without compromising taste - Jungbunzlauer International AG
09-Jul-2012 -
Check out the free technical paper on HealthyChoices@Jungbunzlauer ingredients to tackle sodium in processed foods: Replacement of sodium containing food additives, sodium free leavening and salt substitution with patented sub4salt® and new sub4salt® plus
Application note
Uses of hydrolysable polyphenols and tannic acids in softdrinks - Ajinomoto NaturalSpecialities
21-Jun-2012 -
Ajinomoto NaturalSpecialities hydrolysable polyphenols and tannic acids are widely used in soft drinks or juices to modify taste.They are not only used as masking agents but also as flavourings in their own right.Tannic acid can also be part of coffee,...
Technical / white paper
Introducing a Breakthrough in Low Sodium HVP -
04-Jun-2012 -
The maker of Vegamine, the benchmark flavoring brand for hydrolyzed vegetable protein products, has improved on its unmatched quality, flavor delivery and consistency – new Vegamine Advanced Technology (AT) from Innova is the first product of its kind to lower...
Research study
Natural Food Safety and Shelf-Life Enhancement - P.L. Thomas (PLT)
04-Jun-2012 -
New, eatSafe™ Natural Food Wash and eatFresh™ Natural Antimicrobial deliver safer, longer-lasting and better tasting raw and processed foods – cost-effectively. They are synergistic complexes of GRAS and organic components, allowing you to offer the ‘cleaner’ labels your customers want.
Technical / white paper
Probiotics for health and wellbeing - Sabinsa Europe GmbH
01-Jun-2012 -
The role of probiotics has expanded from gut health maintenance, to use in applications that target diverse preventive health maintenance needs and supplementation in the event of dysbiosis (microfloral imbalance) during antibiotic therapy, to a wide range of health applications.With...
Data sheet
Too much salt? - Akzo Nobel Salt
29-May-2012 -
Suprasel Loso OneGrain cuts sodium in recipes by up to 50%.This one-to-one replacement is suitable for all food applications and closely matches all functionalities of regular salt, including taste.Testing in bread shows that Suprasel Loso OneGrain gives the same taste,...
Technical / white paper
Explore the multiple benefits of activated leaner label cake emulsifiers - Palsgaard
28-May-2012 -
Would you like to be able to deliver high quality cakes at low costs with consumer friendly labelling? Palsgaard® SA 6600 makes this possible by providing very simple labelling in addition to a high degree of convenience, security and low...
Technical / white paper
Emulsifier YN - The unique ingredient in chocolate production. - Palsgaard A/S
07-May-2012 -
Emulsifier YN (ammonium phosphatides, E442) is known to be the best and most efficient alternative to lecithin (E322), in both chocolate - and compound products. The truth is that it is much more than an alternative as this taste and...
Application note
Economic Delivery of Dairy Flavors in Processed Foods - DairiConcepts, L.P.
23-Apr-2012 -
Use small amounts of Supernatural® Concentrates to replace bulk cheese and dairy ingredients which will lower costs and boost flavor in soups, sauces, dressings, dips, baked goods and processed cheese applications. DairiConcepts’ Application Notes give specific examples.Made from real dairy products,...
Technical / white paper
Tegricel™ - Natural Digestive Defense from WILD - Wild
09-Apr-2012 -
Tegricel™ is a product made from milk peptides and bioactives – Reducing inflammation and promoting healing in the digestive tract. Tegricel™ coupled with WILD’s extensive product development expertise offers endless possibilities!
Clinical study
Pycnogenol®: The Essential Ingredient for Food & Beverages - Horphag Research
19-Mar-2012 -
Pycnogenol® French maritime pine bark extract is a unique and potent antioxidant poised to take your food and beverage product to the next level.The award winning, proprietary ingredient is supported by 40+ years of research and development including a large...
Technical / white paper
How sucrose esters can perfection sponge & dough bread - Sisterna
20-Feb-2012 -
Sucrose esters have powerful functionalities in bread. Leading supplier Sisterna gives insight in this white paper on how sucrose esters can be used in your bread formulation in order to improve the volume, tender fine crumb and extend shelf life.
Technical / white paper
NEW WHITE PAPER: COMPARING GFSI RECOGNIZED STANDARDS - SGS
20-Feb-2012 -
The paper discusses the similarities and the differences between the requirements of the GFSI-approved food safety standards. It reviews the merits of a customized single food audit as GFSI standards overlap with environmental, H&S and quality schemes.
Clinical study
Coming out of the Dairy case - Ganeden Biotech
06-Feb-2012 -
With growing trends and innovations in the food and beverage industries, GanedenBC30 proves only the strong survive due to its capabilities of enduring the harshest processing conditions and stomach acids as well as maintaining a long shelf life. The unique...
Technical / white paper
High Stability Natural Red Hues by Kalsec® - Kalsec
31-Jan-2012 -
Consumers are concerned about the safety of synthetic food colorants and are encouraging food manufacturers to replace them with natural coloring ingredients. Recently, the European Union (EU) required warning labels on foods and beverages containing any of the “Southampton Six”...
Technical / white paper
ERYLITE® & ERYLITE® Stevia - Significant Calorie Reduction in Confectionery without Compromise in Taste - Jungbunzlauer International AG
23-Jan-2012 -
ERYLITE® and ERYLITE® Stevia are Jungbunzlauer‘s natural and zero calorie sweeteners. They offer a sugar-like taste together with bulk functionality and bring significant calorie reduction in confectionery such as chocolates, hard-boiled candies and jellies. Find out more about the applications...
Data sheet
Xanthigen - a new class of weight loss ingredient - P.L. Thomas (PLT)
09-Jan-2012 -
A versatile ingredient that gets to the "filter" of healthy weight loss, Xanthigen, a novel, patent-pending, botanical-compound, is clinically shown to accelerate fat/weight loss through addressing improved liver function by encouraging the liver to shed its excess fat, thereby increasing...
Clinical study
New science! ...MenaquinGold ® - clinically-proven energy booster (VO2Max) - P.L. Thomas (PLT)
09-Jan-2012 -
MenaquinGold®, natural vitamin K-2 (MK-7) is a unique, patent pending ingredient which activates your daily energy. An open field study showed that subjects who took MenaquinGold® increased their VO2Max levels, increasing the body's ability to utilize oxygen and boost energy...
Research study
Sustainable, Soy-Based Shortening Solutions -
28-Nov-2011 -
Utilizing a unique enzymatic process, Bunge Oils brings you a new line of shortenings. These products, under the trade name, UltraBlends Enzymatic Solutions, eliminate trans fat and optimize saturated fats, while delivering superior functionality, great taste and the quality that...
Technical / white paper
Success with Caramel Flavors - an essential guide for Product Developers - Synergy
15-Nov-2011 -
Working with caramel flavors is especially challenging for food and beverage product developers. Synergy Flavors Inc. looks at the key issues: exploring recent market developments and consumer perceptions; explaining how a common ‘flavor language’ can improve project efficiency and end...