FoodNavigator.com spoke to three companies taking part in the CEE
Pavilion at FiCEE about their plans to move into new markets, and
new products being aired at the show for the first time.
Using enzymes to cross-link pectin may produce new emulsions with
enhanced functional properties, and opportunities for food
formulators, American researchers report.
The Food Safety Authority of Ireland (FSAI) has published new
labelling guidance for food manufacturers, which it hopes will help
international companies meet the nation's labeling requirements.
A hydrocolloid extracted from the leaves of Corchorus
olitorius, a relative of jute, can enhance the strength of
gels made with kappa-carrageenan, suggests new research from Japan.
Tomato pulp powder, a by-product of the tomato processing industry,
could be used at low levels as a thickening agent in ketchup, in
place of other hydrocolloids, says a study from Iran.
Danish ingredients group Danisco today inaugurated a new
application and research facility in China, which the firm hopes
will help it further expand operations in an "important growth
area".
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.
Cargill has developed a new functional system for the creation of
frozen desserts and lollies with a chewy-creamy texture, a concept
that could engender much innovation amongst manufacturers.
Danisco is reorganising its ingredients business in a bid to target
market trends like health and wellness more closely, and deal with
issues that have been affecting parts of its portfolio.
New supply of the premium ingredient sweet potato paste is
becoming available as of today, thanks to a new process developed
by USDA that retains nutritional and sensory properties.
Gleditsia triacanthos seeds from the Americas could present a new
source of hydrocolloids for the food industry, says a new study
that investigated their functional properties depending on
extraction methods.
Danisco has invested in pilot low temperature extrusion technology
to produce high-quality, low-fat ice-cream, to enable testing of
ingredients using the same systems as its customers use.
Researchers from Unilever have reported breakthrough results that
proteins from fungus could produce food foams with stability that
exceeds anything currently available.
Ingredients company Danisco is responding to growing markets in
India with the opening of two new manufacturing units focusing on
functional systems and enzymes.
The European Commission is proposing to test all guar gum from
India for presence of the contaminant PCP as an interim measure to
ensure ongoing supply of the thickening agent prior to the Indian
authorities implementing tighter controls.
Encapsulating water-soluble ingredients in a whey protein-pectin
complex could extend their use in acidic beverages, suggests new
research from Canada.
Unilever has invested around €3m in its R&D capabilities for
structured emulsions to allow it to tap the healthy foods trend and
reduce reliance on commodity ingredients.
Hydrocolloids producer and distributor Alfred L Wolff is to sell
off part of its business to concentrate on its key functional
products, gum arabic and agar-agar.
Using pectin to coat naturally occurring soybean oil bodies could
lead to stabilisation of the oil bodies and open up new
opportunities for the food industry, suggests new research.
ABF's ingredients division is reaping the rewards of a focus on
core ingredients and expansion to meet demand, despite the impact
of costs in dairy proteins.
Food formulators looking for novel gelling agents may soon be
offered whey protein isolates and concentrates modified by
supercritical carbon dioxide, suggests a new study.
Hydrocolloid supplier TIC Gums has launched an emulsifier that
offers a cost-effective alternative to the more expensive propylene
glycol alginate (PGA).
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.
Leatherhead Food International (LFI) intends to tap into a very
pressing technical challenge for manufacturers looking to produce
low fat foods that maintain an indulgent appeal.
Beta-carotene, used in foods and beverages as colourants and health
ingredient, can be stabilised by novel nano-scale carriers,
suggests innovative research from Germany.
Hydrocolloid ingredients commonly used as gelling agents,
emulsifiers and stabilizers may also have benefits for diabetics,
suggests new research from the Dow Chemical Company.
A simple structured emulsion system could correct for flavour imbalances in reduced and low-fat products, scientists at Nestlé Research Center (NRC) have reported.
Encapsulating probiotic bacteria in alginate-coated gelatin
microspheres could protect the friendly bacteria against the harsh
conditions of the stomach and upper intestine, allowing for greater
delivery of these value-added ingredients,...
New Jersey's International Specialty Products (ISPs) has formed a
partnership with the Center for Advanced Technology &
Innovation (CATI) to expand the use of ISP's alginate in
restructured foods.
Cargill is stepping up its sales capacity in the Middle East with a
new base in Dubai for Texturizing Solutions that will allow it to
collaborate more closely with customers in the region.
Cargill is continuing its long-term investment in its hydrocolloids
business with a €3m investment in its factory in Baupte, France,
which is aimed at improving productivity and maintaining the
highest quality standards.
A modified whey protein concentrate (mWPC) combined with calcium
could enhance the control of food formulations, especially under
cold processing conditions, says new research.
Agar and carrageenan are set to lose their status as organic
ingredients later this year, pending a review by the National
Organic Standards Board (NOSB), which would impact on the status of
foods using them.
Tasteless and edible antifreeze proteins could prevent the
formation of ice crystals in ice cream, and maintain the smooth,
silky texture, reports research from the US.
FMC BioPolymer, an operating unit of chemical company FMC
Corporation, will expand microcrystalline cellulose (MCC)
production to meet growing demands from the food industry,
particularly for low fat products.
Extracts from plant essential oils (terpenes) can be stabilised by
encapsulation in the polysaccharide beta-cyclodextrin and modified
starch, suggests new research from Greece.
A beverage containing alginate-pectin and calcium forms a stable
gel in the stomach and boosts the feeling of fullness, report
researchers from the University of Buffalo in collaboration with
McNeil Nutritionals.
Prices for hydrocolloids in the US are expected to continue rising
in 2008, while more progress is being made to meet growing demand
for organic products, according to market analyst IMR
International.
In our second round-ups of new ingredients that have become
available this year, we highlight launches of
carbohydrates and fibres, cultures, enzymes, and fats and oils.
Freshness dates, nutrition facts panels and ingredients lists are
priorities for most consumers when reading product labels,
according to a new report.
Danisco has said it is reviewing the strategic direction and
priorities of its core ingredients business, as a result of its
decision to de-merge its sugar and ingredients operations.
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...
