Cutting the cost of cake-making by removing the use of eggs may be achievable by combining a hydrocolloid with a suitable emulsifier, says new research from India.
The notification by the FDA that it has no objection to the lowering of the caloric value of gum arabic in the US has met with a mixed response from the food industry over its significance.
The company behind a successful request for the caloric value of gum arabic to be reduced in the US has spoken of the benefits to customers who can now re-label and re-formulate products.
Danisco is introducing measures to boost its ethical and environmental record with plans to cut CO2 emissions at five of its largest plants worldwide, starting with Denmark.
A review of the current US dietary guidelines to help improve the nation’s health through proper nutrition is now underway with the appointment of a new panel, which includes experts in probiotics, prebiotics and satiety.
FMC Corporation has strengthened its hold in the hydrocolloid market and entered into an agreement to acquire CoLiving Food Ingredients, based in Guangzhou, China to serve the rapidly growing dairy market there.
Cargill has introduced new flavor technology to capture consistent flavors in food and beverages which is said to be safer for food manufacturers to use than liquid alternatives.
Swiss ingredients firm Jungbunzlauer is to invest €50m in
increasing capacity of its plants in Europe and improving the
efficiency of its production lines.
Launches over the last month include natural flavours for
confectionery from Wild, an egg substitute from Advanced Food
Systems to help save costs, and a new natural emulsifier from
National Starch.
Danisco has obtained European approval for its planned acquisition
of ABF Ingredients' Abitec emulsifier business, which is expected
to strengthen its position in some key European markets.
Protein hydrolysates from Pacific whiting, an abundant and
under-utilised fish, produced better foams than bovine serum
albumin, says new research from Mexico.
As food companies increasing turn to the culinary world for innovative ideas, hydrocolloid company CP Kelco explains how the food industry and chefs complement each other.
Using sugar beet pectin to coat proteins could lead to the
formation of core-shell systems for use as encapsulators or fat
replacers, suggests new research.
National Starch has introduced an organic beverage ingredient into
the US and Canadian market that it describes as "nature's perfect
emulsifier" and hopes will rival gum arabic.
Increasing demand for gelatine, coupled with consumer concerns over
the mammalian variety, may open the door for fish gelatine to fill
the gap for food formulators, says a new review.
The controlled release of food ingredients, like bioactive
compounds and flavours, is far behind the pharmaceutical world, but
the balance is slowly being redressed.
Danisco's emulsifiers sector is getting back on track after being
affected by rising cost prices, but global supply issues have
impacted heavily on its sweeteners division.
Adding fruit flavours and cyclodextrin to milk may boost consumer
acceptance of polyphenol-enriched dairy, without the need for added
sugar, report New Zealand scientists.
Cargill has started production of two new xanthan gum products out
of its facility in China, after implementing technology transfer
from France and ensuring quality and safety standards meet
requirements.
Mango, banana, and pumpkin have all been mentioned as alternative
pectin sources - but are they industrially viable? In the final
part of an in-depth special series, FoodNavigator examines the
potential of alternative sources of pectin...
Replacing a dairy ingredient with one from citrus may not sound
plausible, but rocketing dairy prices are prompting formulators to
look elsewhere for ingredients. In the fourth part of an in-depth
special series, FoodNavigator examines...
Health and wellness is creeping in to every aspect of the food
industry. In the third in an in-depth special series, FoodNavigator
examines the potential for pectin offer formulation solutions when
targeting the health and wellness...
Whether pectin will ever be more than a gelling agent and
stabiliser and be labelled as a health ingredient depends on
science and money. In the second part of an in-depth special
series, FoodNavigator examines the health claims for...
At a recent conference on hydrocolloids the discussions were
dominated by health and price. In the first in a special
series, FoodNavigator examines the potential opportunities and
challenges for pectin for health.
The potential rise of sugar beet pectin use in the food industry
could see it substitute for gum arabic in emulsions, according to
new results from Wales.
A highly methoxylated apple pectin (HMAP) may counter changes in
metabolism and cardiovascular health associated with the metabolic
syndrome, according to a study from Spain.
Use of the commercial emulsifier lactam may help food scientists
crack how to produce emulsions that mimic traditional whipped
cream, says new research.
Microscale bubbles could whip up a range of long-lived, stable foam
products whilst giving formulations interesting sensory properties,
according to research published in Science.
An extract from the leaves of the mulberry bush may act as a
hydrocolloid, with potentially unique properties for food
formulators, says new research from Taiwan.
There is evidence that European potato starch suppliers are losing
out to Chinese competitors, as anti-dumping measures drive rampant
growth for leading Chinese starch maker.
A new study from Japan into the rheological properties of a
hydrocolloid from the leaves of Corchorus olitorius has
found it to have even better viscosity than guar hum and locust
bean gum, adding to evidence of its food industry...
US specialty chemical firm Lubrizol Advanced Materials has filed a
petition to the FDA proposing that food additive regulations be
amended to provide for the safe use of cassia gum as a stabilizer
in frozen dairy desserts.
Chemical company FMC Corporation will acquire the hydrocolloids
ingredients business of International Specialty Products (ISP) to
expand its alginate profile and strengthen cost competitiveness.
Understanding how flavours and aromas are released from food is key
to formulating successful products, and new research from Greece
may deepen our understanding.
Penford Food Ingredients and CP Kelco have signed an agreement that
grants Penford exclusive use of Kelco's Genu Plus carrageenan line
for the US meat, poultry and seafood industry - evidence of the
hydrocolloid industry's...
A new joint venture by DuPont and Danisco aims to develop what
could be the first large-scale non-food ethanol production, which
could lighten the pressure of biofuels on the food industry.
Mixing maize starch and flaxseed gum, a lesser used hydrocolloid
with properties similar to guar gum, may offer food formulators a
new way of control texture and improving stability, suggests
fundamental research from China and Turkey.
The trend towards healthier products and price pressure dominated
discussions at IMR International's Hydrocolloids Conference last
month, mirroring concerns of the food industry at large.
Food manufacturers face further price rises for ingredients as the
world's largest producer of carrageenan, FMC BioPolymer, announces
a global 7 percent step-up in price for its carrageenan and
food/specialty grade microcrystalline...
CP Kelco is exploring alternative uses for its UK xanthan gum plant
having completed the first phase of its closure after cost
pressures compromised its viability forcing it to cease production.
Food ingredients that are key to low-fat foods are seeing the
fastest growth in their sectors as the health and wellbeing trend
continues, finds a new report.
Pectin gels improved the taste and texture of low-fat cheese, says
research from China that may offer interesting possibilities for
mayonnaise formulators.
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...
