News & Analysis on Food & Beverage Development & Technology
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.
There will be a “significant uptick” in US product launches containing Purefruit in the next six months, while the monk fruit-based sweetener is also moving towards price parity with stevia on a cost-in-use basis for many applications, claims Tate & Lyle.
Spanish researchers have developed a novel process that involves adding dehydrated waste grape skins to red wines before bottling to improve their color, aroma and phenolic content.