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.
There has been no let up in the soaring prices for guar gum, with little hope of a downward trend emerging in the coming months, warns a hydrocolloid expert.
Corn Products’ National Starch introduced a new tapioca starch ingredient at the IFT expo in New Orleans last week for making thick, creamy, Greek-style yogurt without the need for straining.
Gaining a better understanding of the colloidal systems used for drug delivery mechanisms may help food scientists to develop more efficient food colloids systems, according to Unilever scientists.
A new stabilizer system based on carrageenan and gellan gum may open up the beverage white space of pH 5- 5.9, allowing for the stable formulation of real milk and real fruit juices, says CP Kelco.
Food-grade surfactants – an extremelty exclusive club – may soon have a new member, as the University of Massachusetts report that a natural sugar ester may be of use foods and beverages.
Q: What do the car industry and reduced calorie beverages have in common? A: Tribology, or the science of interactive surfaces in relative motion, according to Cargill, which is using it to determine the textural characteristics to be rebuilt in reduced...
Establishing a common language to describe textural nuances is vital to product development, according to vice president of research and development at TIC Gums, Matthew Patrick.
Food and beverage product developers spend a shockingly low amount of time examining how texture may impact a finished product, according to TIC Gums' vice president of research and development Matthew Patrick.
Maryland’s TIC Gums has launched a 100 percent organic stabilizer for organic yogurt products, providing increased stability for consumers of organic yogurt.
Advances in almond processing are reducing costs and opening up new uses for ground and liquefied nuts to perform technical roles in recipes, with innovative mid-sized companies taking the lead.
DuPont expects to become a ‘premier specialty food ingredients provider’ as a result of acquiring Danisco, and expects it to be particularly complementary to its Solae soy protein business.
A new modified starch may stabilise rice bran emulsions, says a new study that extends the use of rice bran oil - an ingredient being show “increasing interest” by the food industry.
Danisco is to be snapped up by DuPont for $6.3bn, in a deal Dupont says could create a global leader in industrial biotech – and help drive science-based solutions to the world’s food and fuel challenges.
Salt plays an important role in governing the structure and textures of lipid emulsions, due to electrostatic interactions between sodium chloride and lipid particles, according to new research.
Encapsulating oils with alginates may slow the digestion of the lipids in the intestines and help formulate foods with controlled fat release and weight management potential, says a new study from Unilever R&D Colworth.
The National List of permitted non-organic ingredients in organic foods is not encouraging innovation in organic supply, claims a new paper published in Food Technology.
FMC Biopolymer has said it intends to raise prices of its microcrystalline cellulose (MCC) and carrageenan-based products by up to 15 percent due to continued supply/demand imbalance for raw materials.
Tate and Lyle is establishing a new global headquarters for its innovation and commercial development team in Chicago, as the next step of its new strategy to focus on specialty food ingredients and move closer to its customers.
US scientists have developed a technique to produce transparent nano-emulsions for food and beverages, which may present formulators with new delivery systems for value-added ingredients.
Dietary supplementation with soluble plant fibers could reduce the effects of Crohn’s disease, whilst emulsifiers in processed foods could be exacerbating the problem, new research reports.
A&B Ingredients has developed a pea fiber to extend the meat content and increase stability of poultry nuggets while saving on cost, the company has said.
The use of surfactants in food could be causing quicker break down of protein-coated lipids, according to a new study with potential to aid future food design.
A new study has suggested that a cross-linked a pectin coat could improve the stability of natural oil bodies, making their potential for industrial use more viable.
Cargill has introduced a new starch-based stabilizer for use in sports drinks as a possible replacement to gum arabic – an ingredient susceptible to supply and cost issues.
Sensitive ingredients like flavours and antioxidants may be nano-encapsulated in specially spun fibres, offering formulators a fresh approach to adding value to products, suggests new research.
The hydrocolloids market has seen double digit growth rates between 2005 and 2009, with their fat replacer applications being boosted by the global health and wellness trend, according to a new Leatherhead report.
Dow Wolff Cellulosics has this month increased prices across its food ingredients portfolio, adding its name to the growing list of ingredient firms passing on increased costs for emulsifier products.
CP Kelco is raising prices for its entire ingredient portfolio by up to 10 percent, a move the company says is necessary due to the higher marketplace demand putting a squeeze on supplies.
CP Kelco has announced that it is injecting $8m investment into its pectin plant in Skensved, Denmark to meet growing demand for its amidated pectin for use in low-sugar and sugar-free products.
Our understanding of the stability of emulsions may leap forward as UK scientists report the use of an atomic technique to probe the interactions of pectin.
French scientists continue to expand the potential of carrageenan films to encapsulate and control the release of flavors, with new data showing superiority over established options.
A combination of pectin and fibrils of ovalbumin may offer interesting and innovative encapsulation materials for formulators as protection for sensitive ingredients like flavours, says a new study.
Corn Products International’s $1.3bn acquisition of National Starch is unlikely to have an impact on the hydrocolloids industry as a whole, as starches are in ‘a field of their own’, says an industry expert.
The planned acquisition of National Starch will launch Corn Products into Europe, and give it more leverage when dealing with five or six major food manufacturers that aim to cater to global tastes.
National Starch is to be sold to US-based Corn Products International for US$1.3bn, current owner Akzo Nobel has confirmed. The news ends over two years of speculation over the business’ future and propels CPI into the European market.
Pectin extracted from kiwifruit may boost the levels of beneficial bacteria in the gut and may also be used to microencapsulate probiotics for the health and wellness segment, suggests new research.
CP Kelco has developed a new pectin ingredient to stabilize sauces and dressings and that can support a natural or organic label claim, the company has said.
An increase in demand for rayon fabric in China has led to higher prices for microcrystalline cellulose, a stabilizer for foods, drinks and personal care products, and an excipient for pharmaceuticals.
The salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen.
Innovative ingredients and solutions are emerging to help formulators add flavours, colours and healthy ingredients and keep up with consumer demands for innovative beverages.
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...
