Georgia-based Amelia Bay has launched a highly concentrated tea solid ingredient designed to tap into the growing demand for ready to drink (RTD) tea and kombucha.
Innovative Food Processors (IFP) Inc. has launched a line of encapsulated food ingredients to replace ingredients formerly coated with partially hydrogenated vegetable oils (PHOs), in response to the FDA’s recent proposal to remove trans fats from the...
Birko has announced its Beefxide antimicrobial intervention has received approval from the Canadian Food Inspection Agency (CFIA) for use as a non-food chemical in food processing facilities.
General Mills is seeking potential partners to help it develop novel ingredients or technologies which modulate or suppress the perception of sour taste caused by organic acids.
Adding common ingredients to whey-based sports beverages may improve the clarity of the finished product and allow greater consumer acceptance of this type of sports beverages, says a new study.
A consumer’s perception of a refreshing sensation in food is driven by the cold/mint flavour, the acidity of the formulation, and the thickness of the product, according to research from Nestle.
The prospect of antidumping measures for citric acid looms in the US after an investigation found Chinese companies selling products below market value. But one industry player says the duties would have a limited impact.
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.
A new study into benzene levels in soft drinks sold in Belgium has
found that some still have higher levels than drinking water, and
more research is needed into several possible contributing factors.
Slovenian natural extracts supplier Vitiva is introducing a new
version of its Inolens rosemary extract, targeted at increasing the
shelf-life and stability of food grade oils and fats.
Addition of the common food additives L-cysteine, glycine and
L-lysine may inhibit the formation of acrylamide in potato
products, suggests new research from Belgium.
Three major ingredients companies are alleging that Canadian and
Chinese citric acid producers are 'dumping' the ingredient onto the
US market at unfair prices, causing damage to the US industry.
DSM has become the latest citric acid producer to announce a price
increase, at a time when industry fears a shortage of Western-made
material unless costs can be passed on.
German ingredients firm Aquanova has found a way to extend the use
of preservatives sorbic and benzoic acid into foods with a high pH
using its NovaSOL nanotechnology.
The sourness of acidified beverages is related to concentrations of
hydrogen and organic acid species, says a new study from the US
that may offer an easy method for formulators to test sourness.
The world's major citric acid producers have warned that unless
reasonable price increases can be successfully implemented this
year, the market will face further consolidation and potential
supply shortages.
Gadot Biochemical Industries is on the lookout for new ingredients
in the health food sector, and has entered into a strategic
alliance with UTEK Corporation to identify and evaluate emerging
technologies from research institutes...
Energy costs and supply issues have contributed to price hikes for
popular beverage ingredient citric acid, with manufacturer Cargill
announcing a price increase for its citric acid and citrate
dihydrate.
CSM's decision to close a production facility in the US is the
latest in a series of initiatives designed to consolidate the Dutch
group's market position.
Advances in acrylamide research as UK food scientists take a look
at analytical methods currently used by the food industry to
monitor the formation of acrylamide during the heat treatment of
potato and cereal based food products.
As supply and demand issues for non-GM lecithin propel ingredients
manufacturers to push alternatives onto the market, Danish
emulsifier firm Palsgaard launches citric acid ester as a lecithin
replacer.
Energy costs and European supply issues herald price increases for
the popular beverage ingredient citric acid, with major
manufacturer Jungbunzlauer announcing a price hike for citric acid
and trisodium citrate.
Optimising the sourdough process by fermenting bran with yeast and
lactic acid bacteria can produce mildly sour wheat bread with
improved flavour, texture and nutritional value, say food
researchers in Finland.
Fending off price erosion, the landscape of the fermentation
industry continues to change as ingredients firms consolidate for
market strength in €10.97 billion industry, writes Lindsey
Partos.
Fending off price erosion, the landscape of the fermentation
industry continues to change as ingredients firms consolidate for
market strength in €10.97 billion industry, writes Lindsey
Partos.
Number one natural colours firm Chr Hansen builds on ambitions to
penetrate deeper into this growing market with the launch of a new
range of natural reds that tackle stability for beverage
formulations, reports Lindsey Partos.
Japanese sweetener and seasonings giant Ajinomoto plans to ramp up
production of its Masako flavoured seasoning in Indonesia, reported
the Nihon Keizai Shimbun yesterday.
Calcium sulphate as a source of calcium, and the amino acid salts,
N-acetyl-L-cysteine and N-acetyl-L-methionine, may be included in
draft regulations amending the PARNUTS directive, which will allow
them to continue to be marketed...
Dutch food ingredients and confectionery multinational CSM
continues its strategy to expand worldwide activities in the food
and pharmaceutical markets with the recent announcement that it has
completed the acquisition of the gluconic...
