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Gum Technology targets total egg replacement in bakery
22-Sep-2008 - Gum Technology has added a new product to its egg replacer line, which the firm says can replace up to 100 percent of eggs used in baked goods.
Egg substitute launched as prices skyrocket
18-Jun-2008 - Advanced Food Systems has launched a range of new egg replacement ingredients which it claims will help food manufacturers reduce the cost of using whole eggs.
Fat replacers to spiral in US dairy and meat sectors
24-Apr-2008 - Demand for fat replacers is set to increase as health trends continue, with particular growth experienced in the meat and dairy sector, according to a new report.
Gum Technology cracks problem of expensive eggs
04-Apr-2008 - Gum Technology is introducing a new line of hydrocolloid and stabilizer blends to replace eggs in custards, doughs and baked goods, in an effort to help manufacturers reduce the impact of high egg prices.
New gum blend adds fiber to foods, sauces
27-Feb-2008 - Gum Technology is introducing a new gum blend that helps bring fiber to a range of processed foods, while also delivering texture benefits.
Health and wellness opens doors for hydrocolloids
19-Feb-2008 - The increasing demand for healthy, low-fat products has provided new innovation opportunities for manufacturers of hydrocolloids.
Stabilizing gum creates rich texture to chilled foods
04-Feb-2008 - Gum Technology has launched a new natural, cold soluble carrageenan blend said to offer an instant rich texture for products ranging from smoothies to frozen pizza crust.
Danisco bags British ice cream patent
11-Jan-2008 - Danisco has obtained a patent in Great Britain for a dairy replacement technology aimed at both the cost and health concerns of ice cream makers.
Roquette expands sugar-free gum possibilities
24-Jan-2007 - French firm Roquette has developed what it claims is a unique approach to applying sugar-free ingredients to current 'deposited gum' technology.
Fat replacer targets dairy products
25-Oct-2006 - A new fat replacer from hydrocolloid firm Gum Technology has been designed specifically to interact with the milk proteins present in dairy goods, and claims to cut fat by up to 10 percent in milk-based products.
New fat replacer targets dairy goods
24-Oct-2006 - A new fat replacer from hydrocolloid firm Gum Technology has been designed specifically to interact with the milk proteins present in dairy goods, and claims to cut fat by up to 10 percent in milk-based products.
New Gum Technology fat replacer targets dairy, baked goods
04-Oct-2006 - A new fat replacer from stabilizer firm Gum Technology Corporation claims to offer texture and moisture binding benefits to manufacturers of low- or no-fat products.