A US student who launched an online petition demanding that PepsiCo brand Gatorade remove patented flame retardant brominated vegetable oil (BVO) from its sports drinks has gained over 180,000 signatories.
Pectin extracted from by-products of processing of vegetables like butternut and beetroot show promise for stabilizing emulsions and could offer interesting new ingredients for emulsion-based foods.
The trend for sodium reduction will remain strong for at least another 10 years, and the solutions need to be ‘natural’, says the director of food industry with Univar.
Dealing with oxidation-prone fish oil emulsions in sensitive dairy applications will be a little less problematic with a new system solution from Kalsec.
DuPont Nutrition & Health has said it would increase prices globally across its DuPont Danisco hydrocolloids range by an average of 10 to 15%, citing increases in raw material, energy and fuel costs.
Z Trim, a food additive made from corn fiber, has been approved by FDA for labeling on ground, emulsified and processed meats and poultry, the company has announced.
Prop 37 is likely to surpass Prop 65 as a source of consumer litigation in California if the controversial GMO labeling initiative gets the green light next month, predicts one San Francisco-based lawyer.
A natural surfactant from a South American tree matched the established synthetic Tween 80 for the formation and stabilization of emulsions, says new data from a leading emulsion scientist and collaborators at Nestlé.
Dealing with problems that may arise in the formulation of food and beverage products is vital for manufacturers. In the second part of his look at troubleshooting, Leatherhead Food Research’s Dr Wayne Morley applies his top tips to real case studies.
A new starch emulsifier developed by Ingredion can deliver four times the emulsifying power of traditional beverage emulsifiers, enabling manufacturers to slash production and distribution costs, claims the ingredients giant.
Findings from a team of Brazilian researchers could help to reduce industry storage and transport costs by improving the way in which emulsions like sauces and salad dressings can be freeze dried.
Guar gum prices have taken a rollercoaster ride over the past couple of years - and at IFT in Las Vegas, hydrocolloid expert Dennis Seisun said all bets were on regarding their future direction.
Ingredient distributor Univar is looking to connect with the new generation of R&D professionals in new ways - and is inspiring novel formats for traditional favorites in the process.
TIC Gums has released a range of new ingredients to tackle common product development problems in formulating reduced sugar and sugar-free foods and beverages.
Interview: Samy Jandali, VP Nutrition & Health, North America, BASF
Chat to any major ingredients supplier at a trade show and you can expect to hear liberal use of buzzwords from ‘partnership’ and ‘collaboration’ to ‘open innovation’ says Samy Jandali.
New product developers need to be aware that texture has a strong impact on how flavor is perceived and should be considered at the beginning of the NPD process, according to president of TIC Gums Greg Andon.
US ingredients firm Glanbia Nutritionals has added a new flax-based guar gum replacer to its hydrocolloid range that will save bakery manufacturers up to 40% on costs amid continued soaring guar prices.
Penford Food Ingredients has introduced a new casein replacer for imitation cheese that it claims is a breakthrough for the industry, allowing for larger reductions of casein than ever before, thereby protecting manufacturers from fluctuating casein prices.
European ingredients hulk, Tate & Lyle, is investing heavily in its egg replacement solutions for the bakery sector, provoked by soaring customer demands amid price hikes and supply constraints.
Formulating foods using multiple emulsions may provide a way to produce reduced sodium foods and beverages without impacting on the perception of ‘saltiness’, says a new study.
What’s in a name? Everything, when it comes to ‘cleaning’ up ingredients declarations, says National Starch/Corn Products International, which has launched an online hub at cleanlabelinsights.com to collate the latest research and market data to help...
Natural ingredients that claim to have emulsifying properties do not, as yet, have good enough functionality to be able to use them in most products, according to one formulation expert.
A voluntary ban would be the 'best solution' to eliminate concerns regarding brominated vegetable oil (BVO) in US soft drinks, a leading academic has told BeverageDaily.com, and said he planned further research into the patented flame retardant...
The US market for fat replacer ingredients continues to grow on the back of consumer health concerns about fatty foods, demand for enhanced flavors and textures, and processing advantages for manufacturers, according to a new report from Global Industry...
Tara gum and locust bean gum are being touted as credible guar gum replacers in light of the high prices and lack of supply for food grade guar, claims a hydrocolloid expert.
A combination of soy milk with guar gum, xanthan gum and select emulsifiers could produce low-fat, low-cholesterol mayonnaise that ‘closely matches’ commercial full-fat alternatives, suggests new research.
Ashland Specialty Ingredients has introduced two new cellulose gum products to provide alternatives to guar gum, for which the food industry has seen tight supply and higher prices since late 2010.
Reaching a state of physical equilibrium has always been assumed to happen almost instantly in emulsions. However, researchers from Harvard have now shown that the process may actually take months, or even years.
The inclusion of a gelling agent and electrolyte in double emulsions could be used to control the release behaviour of incorporated compounds, offering promise for the use of Water-Oil-Water emulsions in food applications, say researchers.
Manipulation of food texture combined with greater control of the spatial distribution of sucrose could help to design foods that meet the demand for healthier low-sugar products, according to new research.
FMC Corporation has entered a definitive agreement to acquire Chilean natural colors and specialty ingredients firm South Pole Biogroup, as it looks to expand its food ingredients portfolio.
Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish Council for Scientific Research (CSIC).
The encapsulation of flavor and aroma compounds with starches of different amylose content could help to boost the flavor profile of foods, and may be of use in controlling the release of flavors and aromas in the mouth, say researchers.
A mixture of carrageenan and whey protein isolate could provide improved emulsion stability, and the potential for pH sensitive controlled release of ingredients and flavours, according to new research.
A new extraction method promises to deliver large-scale extraction of potato fibres rich in the are especially rich in the pectin rhamnogalacturonan I, could help to produce new ingredients and functional hydrocolloids, say researchers.
A proprietary blend of gums that can replace straight guar gum in instant powdered beverages and offer a cleaner taste profile could provide some relief for firms reeling from rocketing guar prices, according to TIC Gums.
There is no end in sight to the current guar gum shortage and record high prices for the hydrocolloid, which may prompt some manufacturers to consider reformulation, according to Euromonitor International.
A new process to isolate corn fibre gum and preserve more of its functional components may contribute to better emulsifying properties, say researchers.
A new report shows enzymes, acidulants and hydrocolloids are the best performers in terms of global food and drink additive growth but preservatives and sweeteners are suffering due to the industry migration from artificial ingredients.
Ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’ ice cream.
The stability of emulsion formulations may be enhanced by including sugar beet pectin in addition to whey protein, with potential for encapsulation of value-added ingredients, says a new study.
Some of the biggest names in the US food and drink industry are experimenting with samples of a heart- and gut-friendly oat beta glucan soluble fiber that could also help them slash fat levels and clean up product labels.
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...
