Breaking News on Food & Beverage Development - North America EU edition

Pea flour could create tasty low-GI foods: Study

10-Nov-2009 - product. They also allocated ratings to each product based on appearance, taste, smell, texture

MGPI’s restructuring pays off in Q1

09-Nov-2009 - and concentrates, and textured proteins. MGP Ingredients president and CEO Tim Newkirk said: “The turnaround

Gum blend serves up creamy salad dressings

29-Oct-2009 - that it says provides good texture and mouthfeel – even in problematic bleu cheese dressings. ... that it says provides good texture and mouthfeel – even in problematic bleu cheese dressings. ... , but it is particularly beneficial for the texture of bleu cheese dressings, it said. Lead food scientist Maureen , the texture can sometimes be “pasty.” “The usage level is going to be much less,” she said. “And there

Senomyx calorie-cutting sucrose enhancer gets FEMA GRAS

27-Oct-2009 - , in terms of bulk and texture for example, Poyhonen said that most of the major food and beverage companies

MGP Ingredients forecasts ‘positive turnaround’

23-Oct-2009 - such as dietary fiber, protein isolates and concentrates, and textured proteins. Speaking at the company

N2 launches multi-purpose gluten-free blend

15-Oct-2009 - ,” said Crane. The young industry has made advances in texture and flavour in the last few years, but he

Lower phosphate and potash prices slash Cargill’s Q1 earnings

14-Oct-2009 - for increased water retention and improved texture in, for example, meats, cheeses, beverages, and bakery goods

Inside-out approach to frozen food quality

30-Sep-2009 - surface moisture and reduces or eliminates texture degradation in meats and seafoods. The Actoloid

Low-fat options expand with seaweed bead breakthrough

25-Sep-2009 - Microparticles made from seaweed may provide low-cost fat replacers for food and texturizers ... Microparticles made from seaweed may provide low-cost fat replacers for food and texturizers

CSPI accuses food makers of making excuses on sodium

25-Sep-2009 - taste and texture.” But many food manufacturers have been making efforts to reduce sodium

Award winners expect long-term rewards

20-Nov-2009 - . Generally speaking, a reduction in saturated fat meant bigger air bubbles, and this affects the texture

http://www.foodnavigator.com/

The food industry 'has found its mojo'

20-Nov-2009 - communications manager at Cargill Texturizing Solutions, agreed with Flood. “Industry is coming back,” she said

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Solae launches new high-protein soy nuggets

19-Nov-2009 - while optimizing taste, texture and nutrition,” said Underwood. “The inherent value of nutrition textured form that enhances the eating experience,” added Underwood. In-house consumer tests showed

http://www.nutraingredients-usa.com/

Dispatches from ADICT by SIAL Paris

Food innovation success demands consumer perception of benefits

18-Nov-2009 - , wasabi is now used to encase nuts and crackers in snack applications. Stronger textures and tastes

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New stabiliser systems target fermented dairy

06-Nov-2009 - fractions. Meier explained that the fibres give texture and help bind water, and the proteins give a creamy texture than one with 3.5 per cent fat.

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Arla announces three-step product development programme

02-Nov-2009 - and whey protein ingredients, whether that is improved texture, a simplified recipe or lower cost

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Arla unites R&D resources with new milk protein centre

30-Oct-2009 - as textural and cost-cutting ingredients in a wide range of foods, including as a replacement for egg whites

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Inulin may offer low-sugar, tasty milk chocolate

29-Oct-2009 - and polydextrose, according to findings published in the peer-reviewed Journal of Texture Studies. “Our , texture and sensory properties of milk chocolate”. “To the best of our knowledge, this is the first

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New CSK strains to improve low fat cheese

28-Oct-2009 - CSK Food Enrichment has unveiled a new selection of strains to improve the texture and flavour ... CSK Food Enrichment has unveiled a new selection of strains to improve the texture and flavour ... taste and rubbery texture. To help manufactures of traditional yellow cheeses overcome these problems and texture of low fat cheese. “Unique is also that the combination of strains showing both effects, i

http://www.dairyreporter.com/

New pea product boosts functional fiber range

28-Oct-2009 - claims. SunOpta’s product has a bland flavor, light color and smooth texture making it an excellent

http://www.nutraingredients-usa.com/