Danisco is developing a range of emulsifiers aimed at reducing the
need to use commodity products such as wheat, gluten, and vegetable
oils in food formulations, as manufacturers feel the pinch of
soaring prices.
Alland & Robert is launching a new gum Arabic ingredient that
it says has exceptional emulsifying properties, allowing less to be
used and reducing the need for OSA starch in beverage formulations.
Kerry Bio-Science has launched a new generation of trans-fat-free
emulsifiers for low-fat spreads, tapping into two of the quickest
growing areas of the food industry.
Danisco has launched a line of ingredients it says enables
manufacturers to offer up soya desserts as a viable alternative to
dairy desserts by giving them an equally creamy texture.
Controlling exploding jellyfish populations may present the food
and cosmetics industries with interesting new additives, suggests
new research from Japan.
Stabilizer manufacturer TIC Gums has self-affirmed the GRAS status
for a line of modified gum acacia emulsifiers, which the company
says opens up a wider market for the product.
Making batters with methyl cellulose could remove the need for
pre-frying of fried foods and boost the healthy image of battered
foods, suggests new research from Spain.
Cognis has developed a new Lametop 500 line of emulsifiers for the
European bakery industry that it says is more sophisticated than
previous offerings and can improve product volume at a lower cost.
Danisco is marketing its Grinstead IcePro stabilizer systems to
help manufacturers avoiding being stung by volatile prices in the
dairy sector, reducing the need for butterfat and dairy solid
content.
Ingredients suppliers say threats by Sudan's US ambassador to cut
off gum arabic supplies from the country are not serious, and an
embargo would not have a catastrophic effect on the world supply.
The Sudanese ambassador to the US has threatened to withdraw the
supply of gum arabic, an emulsifier and stabiliser used by the food
industry, in response to a pledge to impose sanctions to help bring
an end to the bloodshed in Darfur.
Scientists in Japan have identified a new source of hydrocolloid
from jute (Corchorus olitorius) that may open up
innovative applications for the industry.
Mitsubishi Corporation is to form a new diversified food science
company by amalgamating three of its subsidiaries, in order to
strengthen its R&D capabilities and expand globally by
combining customer bases and sales networks.
The continued success of probiotics will depend on finding ways of
protecting the friendly bacteria during processing, opening up
opportunities for food ingredients and biopolymers, experts say.
Hydrocolloid supplier TIC Gums has announced the Halal
certification of its production plant, allowing the firm to enter
the niche but growing market for foods meeting the needs of Muslim
consumers.
Scientists from the US Department of Agriculture have proposed that
spray-dried sweet potatoes may offer potential as a thickener, with
similar properties to some starch solutions.
Ingredient firm Danisco has developed a line of fruit snack
prototypes in the US, to demonstrate how its products can be used
to achieve healthier snacks combining indulgence and fortification.
Using the sugar tara gum to improve the gelling of the whey protein
beta-lactoglobulin may offer industry with a more cost effective
alternative to locust bean gum, suggests new research from
Portugal.
Danisco is launching a new emulsifier and stabilizer
system for vegetable-based whipping cream, which it says
has benefits compared with both with dairy cream and other
vegetable alternatives.
A chitosan-containing complex was more effective at stabilising
citrus flavours and could offer a cost-effective alternative to gum
arabic, suggests joint Italian-US research.
Danisco is adding a new ingredient to its Dimodan NH line of
emulsifiers to tap further into the move towards hydrogenation-free
products - this time in oil and fat applications like as margarines
and spreads.
Tate & Lyle has signed an agreement to acquire an 80 per cent
holding in German family-run specialty ingredients firm GC Hahn -
the latest step in a refocusing on value-added ingredients in place
of commodities.
Pectin extracted from pumpkin and then modified using an enzyme
could offer an interesting alternative for jams and confectionery,
suggests new research from Russia.
Acid modified tapioca starch may offer significant advantages as an
encapsulation material, producing better results than native
starch, says new research.
Furcellaran, a co-polymer of beta and kappa-carrageenan extracted
from red algae, has been identified as a novel new encapsulation
material, researchers from Estonia report.
Danish ingredients manufacturer Palsgaard has developed a new
instant cake emulsifier which safeguards cake quality throughout
the stresses inflicted on batter during processing.
The trend for 'clean label' foods containing few E-numbers is
emanating from the UK market but it is not yet a keen priority for
consumers, retailers and manufacturers in every country, says GC
Hahn.
The modified gum arabic product 'Super Gum' could stabilise
water-in-oil-in-water emulsions, opening up opportunities for fat
reduction and novel encapsulation, researchers from New Zealand
have reported.
Converting food and beverage product labels from US to EC
format requires an in-depth understanding of European labeling
legislation, which is more complex than it often appears to be,
regulatory experts at consultancy firm Leatherhead...
Mergers and acquisitions in the food industry in 2006 took a turn
up compared to the year before, with almost one third of all
activity occurring in the food processing sector, according to a
new guide by the The Food Institute.
The release of flavour from food is dependent on the oil content of
the emulsion, says new research from Canada that offer insights
into better formulation and flavour.
Modifying vegetable protein with transglutaminase enzymes improves
the gelling properties, claim German researchers - a result that
may offer value-added solutions for a wide range of food products.
Danisco USA has expanded into the organic dairy sector, developing
a range of stabilizer blends designed to replace its conventional
blends in organic formulations.
Tate & Lyle's appointment of a new head of global research and
development underlines the company's focus on the value-added end
of the ingredients market.
New technology to extract pectin from sugar beet pulp could reduce
extraction times and expand the potential of the ingredient,
suggests research from the ARS.
A blend of gum arabic, maltodextrin and modified starch improved
stability and flavour content of microencapsulated cumin, the spice
flavour, says new research.
Beta-carotene, a carotenoid already extensively used as a colorant,
improved the colour of reduced-fat mayonnaise using beta-glucan,
without affecting texture, says new research.
Pectin gels improved the caloric profile of mayonnaise without
changing the texture, says research that may offer interesting
possibilities for mayonnaise formulators.
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...