Cooking with hydrocolloids
As food companies increasing turn to the culinary world for innovative ideas, hydrocolloid company CP Kelco explains how the food industry and chefs complement each other.
Archives for July 8, 2008
New Cargill center focuses on snacks and cereals
Cargill has opened a new innovation center for snack and cereal products which it says will help food manufacturers create new products that drive sales growth.
The soy taste challenge
Solae surveys the market for soy-based products and responds to the challenge of making them taste good.
Sugar beet pectin-protein nanoparticles show encapsulation potential
Using sugar beet pectin to coat proteins could lead to the formation of core-shell systems for use as encapsulators or fat replacers, suggests new research.
Improved fruit flavors to taste more like the real thing
A flavor company says it has improved its pear and strawberry products to give them a more natural fruit taste to meet the demand in the US for natural foods and beverages.
Fish oil plus red yeast rice match statins for cholesterol cuts
A combination of fish oils, red yeast rice and other lifestyle changes reduced cholesterol levels by the same amount as a daily statin pill, according to new research.
Cognis targets beauty foods with new lutein
Cognis has launched another ingredient in its lutein ester line, which the firm is positioning for the beauty from within market.
The hydrocolloids squeeze
Consultant Dennis Seisun considers consolidation in hydrocolloids, and how supply and price issues are making it a supplier's - not a buyer's market.
UK seeks improved strategy for industry clarity
Food businesses have suffered from confusing government policies, said the UK's Food and Drink Federation (FDF), which hopes Prime Minister Brown's new strategy will provide greater clarity.
Colourings to come with a warning
The European Parliament has adopted a legislative package that will see products containing any of six artificial colours labelled with a health warning for children.
FDA unlikely to trace 'smoking gun' in salmonella outbreak
It is highly likely that the source of the recent salmonella outbreak linked to raw tomatoes will not be traceable, claims the US Center for Food Safety and Applied Nutrition.
Health boom sets sales soaring for dark chocolate
The wave of health and wellness comes ashore for chocolate makers, with latest figures from Mintel showing the fresh healthier image for dark chocolate has brought a much-need, and strident, upward shift in sales for 2007.