A combination of buckwheat and rice flour may produce gluten-free breads acceptable to consumers without the need for hydrocolloids, says new research from Eastern Europe.
Food gums like gellan gum and pectin may hold the key to success in the growing market for whey-based beverages, as manufacturers look to offer dairy beverages at competitive prices.
The common food gum CMC may mask the bitter taste of polyphenols and allow the formulation of foods for delivering the antioxidant compounds, suggests new research.
Even some of the most unusual innovations from top restaurant kitchens could inspire manufacturers of packaged foods, according to Ted Russin, food scientist at specialty hydrocolloids firm CP Kelco.
Replacing modified starch with hydrocolloids like xanthan gum can enhance the textural and stability of white sauces used in ready meals, says a new study from Belgium.
Careful control of protein levels in a food gel could allow for lower-sugar foods to be formulated without affecting the sweetness of the food, says new research from The Netherlands.
Using conjugates of caseinates from milk and maltodextrin may improve the stability of double emulsions, and lead to a wider acceptance of the technology in a range of food applications.
An edible film composed of fat and iota- carrageenans may outperform traditional fat-based carriers for flavours, says fundamental new research from France.
Vegetable proteins to replace eggs and a combination of gums and citrus fibre are just two options for low-fat vegetable-based mayonnaise formulations, according to recent research.
By controlling the distribution of sugar in a gelled product, the overall sugar concentration may be lowered without affecting the perceived sweetness, says a new study from Sweden.
Canadian firm Burcon has received two new notices of allowance from the US Patent and Trademark Office for its Puratein and Supertein canola protein isolates.
A common flavour solvent may boost the stability of citral, one of the most important flavour compounds in citrus oil, and enhance formulations of beverage concentrates, says a new study.
Formulating foods with the common hydrocolloid carboxymethylcellulose (CMC) may mask the bitter flavour of health-boosting polyphenols, says new research.
A modified nanoparticle from corn can be used to extend the shelf-life of food products and preserve their health benefits by delaying oxidation, according to new research.
A mixture of inulin and carrageenan may allow the formulation of low-fat custard formulations with a creamier texture than the full-fat versions, says a new study.
The Seaweed Industry Association of the Philippines has welcomed the news that the USDA has kept carrageenan on its list of ingredients allowed in organic foods after a mix-up last year nearly saw it removed from the list.
TIC Gums has launched a new gum blend for use as a stabilizer in creamy salad dressings that it says provides good texture and mouthfeel – even in problematic bleu cheese dressings.
Formulating processed fruit and vegetable products with soy lecithin may enhance not only the physico-chemical properties, but also the nutritional profile, says a new study.
Advanced Food Systems is to help food manufacturers overcome some of the quality problems of frozen foods, with custom-made systems to prevent freezer burn, protein damage and loss of color and flavor.
Microparticles made from seaweed may provide low-cost fat replacers for food and texturizers for beverages, as well as delivery vehicles for value-added bioactives, suggests new research.
The increasing prevalence of coeliac disease is driving innovation, and the growth in the size of the market is boosting R&D investment, but the ideal gluten-free product is still not on supermarket shelves.
Canadian firm Burcon has hit back at comments made by an investment firm a year ago describing its canola protein extraction and purification process as expensive and technically challenging.
Canadian firm Burcon is closer to submitting GRAS notification for its canola protein isolates to the FDA, as a key toxicology study is accepted for publication.
A combination of soy protein isolate and pectin may be a bitter taste masker for casein hydrolysate, and improve intakes of an ingredient with purported health benefits, says a new study.
Linking sodium caseinate (a milk protein) and maltodextrin (a polysaccharide) may improve the stability of liqueur emulsions, suggests new research from Ireland.
Glanbia Nutritionals has developed an emulsifier line for longer shelf life and cleaner labels in a move toward ingredients targeting added productivity and profitability, rather than just added nutrition.
Z Trim Holdings has expanded its range of fiber ingredients to provide a cost-effective, clean label way to boost moisture content in meat products as an alternative to starches and gums.
Ohio's Diehl Food Ingredients (DFI) has expanded its emulsifier portfolio by acquiring the emulsified powders and non-dairy creamer business from Tennessee-based ACH Food Companies.
Naturex has introduced new fruit and vegetable extracts to its NATstabil line, extending the options for manufacturers looking for natural stabilisers for food products.
Advanced Food Systems (AFS) has expanded its line of food stabilizers for use in fillings for hand-held bakery items, sauces, glazes and retorted vegetables.
Formulating salad dressings with whey cheese and a combination of hydrocolloids could offer alternatives to food formulators, says a new study from Brazil.
Formulating cakes with sesame oil, hydrocolloids and emulsifiers could replace fat in cakes, leading to low-fat alternatives of family favourites, suggests a new study.
Encapsulating flavours in proteins in order to protect it during food formulation, may be counter-productive if the protein reacts with the flavour, says a new American study.
TIC Gums has developed a fast-drying shell coating system for chewing gum, confectionery and nuts, which it said was prompted by continued high demand and uncertain supply of gum arabic.
TIC Gums has opened a texture innovation center in White Marsh, Maryland, in order to expand its facilities for customers to test texturizing solutions on site.
Caravan Ingredients has claimed to have transformed the processing of shortenings and foods containing them, such as bakery products, with a new line of diglycerides.
Food giant Nestle is today launching a probiotics drink for children in the US, which the company claims is the only drink on the market to deliver immune benefits coupled with balanced nutrition.
Cargill’s texturizing business is opening offices in Australia and New Zealand to serve local markets as well as customers meeting burgeoning demand for dairy products in Asia Pacific.
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...