Food scientists are continuing to explore the potential of fish
gelatin as stabilisers for food emulsions, in keeping with the
trend to replace synthetic with natural emulsifiers.
PL Thomas has launched a new carrageenan product in partnership
with Spanish firm Ceamsa, which its claims cuts costs in half and
eliminates the need for gelatin or locust bean gum.
A group of scientists has claimed that Unilever's genetically
modified (GM) fish antifreeze protein for ice cream should not be
approved without further comprehensive tests.
PL Thomas has launched a new carrageenan product designed for use
in gel sets, which claims to cut costs in half and eliminate the
need for gelatin or locust bean gum.
DSM has launched a new clarification pectinase for the apple and
pear juice industry, which it claims promises a faster and more
complete soluble pectin breakdown.
French colloid firm CNI has been recognised by the government as
the best export agent of 2005, representing something of a coup for
the Iranex group-owned ingredients business.
FMC Biopolymer has developed new technology that allows ice cream
manufacturers to slash the fat content in their products by more
than half, without altering the ice cream's taste and texture.
DSM Food Specialties' sale of its Engevita inactive dry yeast
business is part of the group's strategy of focusing on added value
yeast extracts and other flavour ingredients.
Sensory perception of flavours could be boosted, and salt levels
lowered, by choosing the optimal starch thickener, say scientists,
a result that could have big implications for the food industry.
Japanese scientists have reported that monoacyl sugar alcohols
could be 'very promising emulsifiers' and could offer an
alternative to the widely used monoacyl glycerols.
Rising health concerns and demand for low-fat foods is set to drive
demand for food emulsifiers, according to a recent report by market
researcher Frost & Sullivan.
Cargill plans to highlight its growing focus on texturising and
sweetness functionality solutions at a series of major events
across Europe this spring.
Palsgaard, which has launched a range of ingredients designed to
ensure the stable production of low-fat and cost-effective ice
cream coatings, explains why emulsifiers are so important.
The EC has cleared Cargill's acquisition of Degussa's food
ingredients business after ruling that the move would not stifle
competition within the lecithin market.
Cargill is set to expand its ingredient portfolio for the food
industry, announcing last week that it is to open a
30-million-pounds-per-year glycerin refinery.
Leading pectin and xanthan gum supplier CP Kelco is to acquire Gold
Millet, the second largest producer of xanthan gum in China, the
firm told FoodNavigator-USA in an exclusive interview.
A newly developed citric acid ester of mono- and di-glycerides
promises to replace lecithin in chocolate applications where the
main functionality is to lower the viscosity and yield value.
Danish firm Palsgaard aims to reinforce its position in the
specialist emulsifiers and stabilisers market by increasing its
distilled monoglycerides production by 14,300 tons a year.
Leading pectin and xanthan gum supplier CP Kelco becomes the latest
hydrocolloid firm to pass costs onto the market, announcing price
rises across its biogum, carrageenan and cellulose gum range.
A new range of specialty carrageenans designed to increase yield,
prevent drip loss and ensure freeze/thaw stability for meat, fish
and poultry is set to be unveiled.
As supply and demand issues for non-GM lecithin propel ingredients
manufacturers to push alternatives onto the market, Danish
emulsifier firm Palsgaard launches citric acid ester as a lecithin
replacer.
Raw material costs start to bite as alginate supplier International
Specialty announces price rises on all its alginates-based products
from 1 November this year.
Major food grade carrageenan supplier FMC BioPolymer passes
spiralling energy prices onto the market, announcing a price hike
for its pharmaceutical and food brand products by 5 to 10 per cent.
Targeting growing demand for fat-reduced food formulations, Danish
emulsifier firm Palsgaard launches a new emulsifier-stabiliser
system for chilled, quark based aerated desserts.
Alumni of the food ingredients world will gather in Paris this
November at the FI Europe show, with suppliers demonstrating their
wares in a roll call of launches.
All round gains in flavours, speciality, and dairy ingredients help
Irish ingredients group Kerry face "highly competitive trading
conditions" and contribute to the 12.8 per cent rise in first-half
profit.
Growing pressure on food manufacturers to cut salt levels has led
to a frantic search for alternatives. Joan Watsabaugh tells
FoodNavigator-USA.com why AlsoSalt could provide the
industry with a viable solution.
ConAgra Ingredients has streamlined its business in order to better
address the needs of its customers, and was at the IFT conference
last week to show off its potential, writes Anthony
Fletcher.
One starch for all temperatures that behaves as an instant,
lump-free thickener hits the market, as Dutch co-operative Avebe
extends its line of Paselli EZ potato starches, reports Lindsey
Partos.
Global supplies for the hydrocolloid gum arabic could creep up as
Lagos announces plans to sow 500 million seeds to produce the
popular confectionery ingredient, writes Lindsey Partos.
US starch product supplier Penford Food Ingredients targets growing
demand for rice starch, for the first time adding a variety of rice
starches to its current portfolio of potato, tapioca, and corn
starch products,reports Lindsey...
California’s adoption of AB 418 to prohibit Brominated Vegetable Oil, Potassium Bromate, Propylparaben and Red Dye 3 has led other U.S. states to follow...
Mitigating residual moisture is an ever-present food safety and quality goal in any food processing environment. Yet there’s a Catch-22: Most conventional...
