Kerry is launching a new functional system called Sherex Enlite to
improve creaminess, stability and shelf life of ice-cream - and
which has proved particularly effective in low-fat ice creams.
Novel water-in-oil-in-water emulsions could offer significant
potential to encapsulate magnesium, and reduce the problems
associated with fortifying with this mineral, says new research
from France.
Cognis is extending its non-hydrogenated fat range of Lamequick
whipping agents with three new versions suited to a broader range
of technical applications that meet consumers' healthy
requirements.
The interactions between flavour compounds and bacteria in
fermented foods could enable formulators to maximise the taste of
their products, suggests new research.
The health benefits of curcumin, the natural pigment that gives the
spice turmeric its yellow colour, could be enhanced by
encapsulation in nano-emulsions, suggests new research.
Enzymatic modification of protein from canola could enhance the
gelling properties of the canola protein isolate, and boost its
potential as a food ingredient, suggests a new study from Canada.
The rise in health and wellness, a 'sea of change' in the food
industry, is creating challenges for formulators, but hydrocolloid
companies can offer solutions, says CP Kelco.
Tapping into the trend for alternative sources of pectin,
researchers based in Belgium and Cameroon, have reported that
pectin from banana skin could find application as a gelling agent.
Inulin, the prebiotic fibre associated with improved gut and bone
health, can be used as a fat replacer in sausages to cut energy by
over 20 per cent without affecting the flavour profile, suggests
new research from Germany.
Unreliable organic supplies are stunting the growth of over half of
US organic food manufacturers, according to a new report by the
nation's industry association.
A polysaccharide from kefir grains, kefiran, is able to form gels
after freeze-drying and may offer a novel gelling agent for
industry, suggests new research from Argentina.
A new whipping agent from Cognis targets aerated food products, such as mousses and spreads, as need for high volume foods increases in step with foodservice growth.
Cargill Texturizing Solutions has expanded its lethicin offering
along quality lines, making four different grades available to
cater to manufacturers' precise needs and budgets.
Tom Knutzen, CEO of major ingredients player Danisco, explains the company's strategy on high value-added ingredients to FoodNavigator editor Jess Halliday.
Alginate supplier International Specialty Products (ISP) is the
latest ingredients firm to hike up its prices, announcing the
implementation of the new levels as of
November 1.
Danisco has today spoken for the first time about the benefits it
expects its new partnership with Firmenich to bring to customers,
and its impact on innovation in the field of taste and texture.
A collaboration between researchers in Cameroon and France is
exploring the potential of ambarella peel as a source of pectin,
and could offer industry a novel ingredient with new properties.
The use and stability of dairy proteins as emulsifiers could be
massively extended by adding sodium alginate into the mix,
according to new research from Massachusetts.
Cognis has developed a new whipping agent under its Lamequick brand
using vegetable oils that are free from lauric acid, thus avoiding
the soapy taste that can result from interactions with herbs and
spices.
Palsgaard, CP Kelco and Danisco have said they are researching
ingredients' potential to reduce reliance on commodities in food
products, but are manufacturers really prepared to reformulate to
help control costs?
Scientists in Finland suggest that carbohydrates released into
process waters of softwood mills could offer the food industry with
a novel source of mannans to rival guar gum and friends.
A manufacturer of pectin-derived hydrocolloids claims that its
ingredients could be used as a more cost effective means of
preserving functionality in yoghurts.
Soup sales in the US have slowed over the past year, prompting
Mintel to suggest that manufacturers and marketers need to rethink
their level of innovation and their market strategies if they want
to grow sales over the next five...
A chocolate emulsifier ingredient from Palsgaard can now be used by
US manufacturers to replace the commonly-used soy lecithin,
following its recent approval by the nation's regulator.
Danisco is preparing to introduce a partially depolymerised guar
gum to the market following a positive safety call from EFSA,
tipped to bring new functionalities and a range of texture
possibilities.
Stabilising beverage emulsions with whey protein isolate may
inhibit the loss of citrus flavour ingredients, suggests new
research from the US and Italy.
Palsgaard is the latest company to develop an ingredient solution
that reduces the need for expensive commodities, with an
emulsifier-stabiliser technology that calls for less milk solids in
ice-cream.
The majority of American consumers are still against the idea of
eating products derived from cloned animals, although confidence
levels shoot up if these products are deemed safe by the Food and
Drug Administration (FDA).
Innovation in by emulsifier producers is good example of how
ingredients producers can revive a mature market by catering to
changing conditions and demands, says Frost and Sullivan in a new
briefing paper.
DSM Food Specialities and starch specialist Avebe have entered into
a strategic partnership to develop innovative ingredients to
enhance creaminess in food products, particularly in the dairy and
bakery sectors.
Jungbunzlauer has announced price increases affecting citric acid,
sodium citrate, gluconates and xanthan gum as it offsets its own
costs, an adjustment seen as aiding economic stability in the
marketplace.
Hydrocolloid supplier CP Kelco has announced it is to shutter its
xanthan gum plant in the UK, which has been squeezed by cost
pressures into an unprofitable market.
Hydrocolloid supplier CP Kelco has announced it is to shutter its
xanthan gum plant in the UK, which has been squeezed by cost
pressures into an unprofitable market.
A safety assessment of the widely used hydrocolloid hydroxypropyl
methylcellulose (HPMC) has shown that everyday intake is well below
any level that may cause safety concerns.
Chitosan plus maltodextrin could offer an interesting alternative
for the encapsulation of omega-3 rich fish oils, suggests a new
study that uses a novel ultrasonic technique to generate impressive
results.
The US Food and Drug Administration (FDA) has amended its food
additive regulations to allow for the safe use of glycerol ester of
tall oil rosin (GETOR) to adjust the density of citrus oils used in
beverage applications.
The Japanese citrus fruit Citrus depressa yields high
methoxyl pectin in higher quantities than grapefruit and lemon, and
could be used as a gelling agent, researchers from Japan have
reported.
Avebe is launching a new range of starch ingredients called Etenia,
intended to be used as gelling agents in dairy and other food
products but with clean-label and vegetarian-origin benefits to
boot.
The Codex Committee on Food Additives (CCFA) is calling for
comments and additional information on uses of certain compounds,
including sweeteners and colors, in order to assess their inclusion
in the Codex General Standards for Food...
The trend towards reducing the fat content in food products is
contributing to growth in the emulsifiers market, as R&D
produces new ingredients that can help healthier products taste as
good as the original full fat versions.
A collaboration between researchers in Cameroon and France is
exploring the potential of mango peel as a source of pectin, and
could offer industry a novel ingredient with new properties.
Researchers in New Zealand are exploring the potential of buttercup
squash as a source of pectin, and could offer industry a novel
ingredient with new properties.
Hydrocolloid supplier FMC BioPolymer claims its Gelstar stabilizer
ingredient can allow manufacturers of frozen desserts to achieve
products with over 50 percent fruit content.
European ingredients firm Cognis is using the IFT event in Chicago
this week as a platform to launch a variety of new products on the
US market, including emulsifiers, aerating agents and a 'natural'
mold inhibitor.
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...
