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Enzymatic process yields creaminess enhancer
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Alan FieldingSales manager - AvebeStarch player Avebe launches novel based potato starch and creaminess enhancer for range of food applications. Published: 13-Nov-2007 |
Pea protein poised as soy alternative
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Martin TatlockBusiness development, nutrition business unit - RoquetteFood and beverage makers can benefit from the nutritional profile and positive clean label message behind pea protein extracted by a clean water process, claims Roquette. Published: 13-Nov-2007 |
CNI brings healthy fibre to food makers
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Olivier HouallaGlobal sales manager - CNIColloides Naturels International targets natural market demand with a combination of a wheat fibre and an acacia gum fibre that provides non-soluble and soluble fibre for a wide variety of food applications. Published: 13-Nov-2007 |
Ingredients innovations provide new routes for beverages
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Henry DixonCommercial director - BDBHenry Dixon, commercial director at BDB, underlines the challenge of taste, texture and affordability in the formulation of health and wellness products. Published: 13-Nov-2007 |
Adaptable natural concepts target geographic taste profiles
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Hans-Peter VossManaging director - WILDWILD managing director Hans-Peter Voss explains how decades of experience in natural ingredients enables the firm to create targeted market solutions for beverage makers. Published: 13-Nov-2007 |
Health and wellness drives stabilisation solutions from CP Kelco
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Dr. Steve BodicoatMarketing and innovation director - CP KelcoCP Kelco reacts to changes in the market with a range of solutions for the solubility and stabilisation for health-orientated functional ingredients. Published: 13-Nov-2007 |
Purac tackles acrylamide and flavour with calcium salts
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Hein HamelijnckMarket unit manager food Europe - PuracNew business strategy at Purac pushes preservation, fortification and flavouring. Published: 09-Nov-2007 |
Barry Callebaut launches probiotic chocolate
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Hans VriensChief innovation officer - Barry CallebautBarry Callebaut announces the roll-out of probiotic chocolate to meet consumer demand for health and wellness foods. Published: 09-Nov-2007 |
Improved taste for healthier chocolate formulations, claims Cargill
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Henry HussellHead of marketing - Cargill SweetnessTaste is a key challenge for makers of healthier chocolate: Henry Hussell, head of marketing at Cargill Sweetness, takes us through some of their solutions. Published: 09-Nov-2007 |
Tate & Lyle platforms target re-formulation issues
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Franck SarracinoManager food ingredients technical service Europe - Tate & LyleTexture, taste and nutrition are pivotal to Tate & Lyle's Rebalance and Enrich platforms. Published: 08-Nov-2007 |
DSM launches new ingredient for glucose control
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Erik LommerdeBusiness manager, metabolic syndrome and diabetes - DSMDSM announces the roll-out of InsuVital, a new ingredient that actively attacks glucose peaks after meals. Published: 08-Nov-2007 |
Dohler taps into superfruits trend
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Herald KrugHead of ingredient systems - DohlerHerald Krug, head of ingredient systems at Dohler, delves into health claims, research and the role of superfruits in health and wellness. Published: 08-Nov-2007 |
Cargill rises to the natural flavour taste challenge
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Henk WeltenGlobal strategic categories leader - Cargill Flavour SystemsTaste remains a challenge in health and wellness products. Henk Welten, global strategic categories leader at Cargill Flavour Systems, takes us through some solutions. Published: 08-Nov-2007 |
New markets for appetite suppressant from pine nuts
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John KurstjensGlobal marketing manager - Lipid NutritionLipid Nutrition announces new markets for its satiety ingredient PinnoThin. Published: 08-Nov-2007 |
Beneo brand for Orafti, Palatinit and Remy
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Yves ServotteExecutive Board Member - BeneoNew Beneo group combines Orafti, Palatinit and Remy as it eyes up opportunities in the functional food market. Published: 07-Nov-2007 |
Danisco CEO on the power of adding value
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Tom KnutzenCEO - DaniscoTom Knutzen, CEO of major ingredients player Danisco, explains the company's strategy on high value-added ingredients to FoodNavigator editor Jess Halliday. Published: 07-Nov-2007 |
National Starch invests in textures
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Terry ThomasDivisional Vice President - National StarchTerry Thomas, divisional vice president for National Starch, talks the language of texture and how to bring textural meaning to consumer palates. Published: 07-Nov-2007 |
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 LycoRed reports rocketing demand for lycopene-based red color as firms seek alternatives to carmineIsraeli lycopene expert LycoRed says it has seen a surge in demand for its tomato-based natural color... |
 Euromonitor analyst: Monk fruit on the road to mainstream success – but still a long way to goMonk fruit extract may be set to become a mainstream natural sweetener alongside stevia, but price remains... |
 Both sides claim victory as judge rules in FTC v POM false advertising caseBoth sides have claimed victory in a bitter legal dispute between Californian juice maker POM Wonderful and... |
 Are healthy foods really more expensive? Not necessarily, say USDA researchersMany Americans claim that the reason they choose less healthy foods is because it costs more to... |