Replacing wheat flour with resistant starches may improve the nutritional profile of cookies that are also tastier than ‘conventional’ cookies, says new research.
General Mills is the latest food company to face litigation over claims that its products are 100% natural, with a lawsuit alleging that maltodextrin and high maltose corn syrup used in Nature Valley products are artificial ingredients.
Big Interview: Ilene Gordon, chairman, president and CEO, Ingredion
With R&D departments at some food manufacturers pared down to the bone as bosses slash overheads to control costs, open innovation has moved from a hot topic on the conference circuit to a practical necessity, says Ingredion CEO Ilene Gordon.
National Starch Food Innovation has strengthened its presence in Turkey by clinching a formal deal with distributor Univar to reach more customers in the country.
Grain Processing Corporation (GPC) has opened a new ‘solutions center’ at its headquarters in Muscatine, Iowa, to provide its technical and research teams with a new kitchen, laboratory and presentation area for new product development and customer training.
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...
Using pea or bean flour instead of rice flour in gluten free products could significantly improve their nutritional profile, according to one expert on celiac disease.
Penford Food Ingredients has expanded its range of food starches to include modified corn starches that provide improved shelf-life, freeze-thaw and cold storage stability, the company has said.
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.
One of the largest milling companies in the US is considering making its first foray into gluten-free finished goods after establishing a name for itself in the gluten-free flour and bakery mixes market.
Roquette has put its money where its mouth is when it comes to collaboration with the development of a multi-million-dollar innovation center in Geneva, Illinois, designed to strengthen relationships with customers.
New technologies that slow down the retrogradation or staling of starches could be key to extending the shelf-life of gluten-free products, according to specialty starch expert Penford Food Ingredients.
Ingredient suppliers that can provide lower cost alternatives to increasingly pricey commodities could benefit from higher prices, according to a fiber ingredient supplier.
The addition of non-starch polysaccharides to rice starch may slow its speed of digestion – creating rice starch gels with a better nutritional profile, according to new research.
Gluten-free bakery ingredients had a strong quarter for US supplier Penford, which had a decline in overall profit for its first quarter 2011 but a rise in consolidated sales to over $72m.
An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.
The Indiana Department of Health blocked distribution of flour from an Indianapolis firm, which subsequently destroyed flour and noodles after the US FDA found the facility to be ‘contaminated with filth’.
High commodity prices are driving demand amongst food companies to reformulate products for the sake of affordability, according to International Flavours & Fragrances (IFF)
The American citric acid industry has asked the US Department of Commerce to investigate possible circumvention of antidumping and countervailing duties in place for citric acid imported from China.
Consumers’ perception of starch texture is shaped by individual variations in the amount and activity of salivary amylase, according to new research from the Monell Center.
Recently undertaken research has devised a method for developing a global tracing system to rapidly identify the origin of grain in a bulk shipment, enabling trace-back all the way to individual farm fields and adherence to US and EU traceability regulations.
The addition of newly developed starches could help the functional and textural properties of surimi seafood products, according to new research published in the Journal of Food Quality.
American Key Food Products (AKFP) has applied for a patent for the production process of its gluten-free cassava flour and has begun initial production at its manufacturing facility in Brazil, the company has said.
Steam jet-cooked buckwheat flour can be used to partially replace shortening in baked goods including cakes, with no detrimental impact on texture or volume, claims new research from Korean and US researchers.
Better thickening, gelling and film-forming properties than other starches thanks to a high amylose content are the benefits claimed for the native pea starch from food ingredients company American Key Products.
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.
Substituting wheat flour for resistant starch may be an easy way for formulators to boost the health profile of a product without affecting taste or acceptance, says a new study from Spain.
A new roasted potato flour ingredient can enhance the flavour and colour of baked goods and extruded snacks as well as gluten free foods while also providing dough expansion, said its US developer.
Tate & Lyle has introduced a new starch as part of its X-Pand’R range that can create non-sticky pliable doughs for snacks and baked goods processed through sheeters and extruders, the company said.
Penford Food Ingredients has developed new ingredients systems to make crispy coatings and baked goods that “just happen to be gluten-free”, the company says.
Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost crumb hardening during storage, says a new study from Poland.
The quality and stability of white sauce – a mainstay of frozen dish formulations – could benefit from small amounts of food gums, says a new study from Spain.
Tate & Lyle has introduced a new natural starch to its line of waxy maize starches in order to provide a wider range of clean label textures for snack foods.
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.
Spreadable gels made from superheating starch and then cooling it may lead to inexpensive fat replacers, scientists from TNO Quality of Life tell FoodNavigator.
The merger agreement between Bunge and Corn Products International has been thrown into turmoil as CPI’s board has withdrawn its support for the $4.8bn deal.
A manufacturer of functional food ingredients and dietary fibers is seeking demand for cleaner label products with the launch of new fiber technology it claims offers a natural alternative to starch.
Campbell Soup has launched a new product range to appeal to more label-conscious consumers by spelling out on the tin ingredients that may be unfamiliar.
Corn Products International and Bunge have demonstrated their potential as a combined force ahead of their merger as both report strong financial results for the second quarter of this year.
A new study has concluded that partially replacing corn starch in gluten free breads with tapioca and corn resistant starch can raise dietary fibre significantly, but without having a great impact on rheological properties.
Speculation is growing about potential buyers for National Starch Food Innovation with ADM emerging as a likely contender, according to one industry analyst from Frost & Sullivan.
High fructose corn syrup may be labeled natural when synthetic fixing agents do not come into contact with it during manufacturing, said the Food and Drug Administration (FDA), fuelling further debate on the controversial sweetener.
Beating the high costs linked to the price of wheat flour on
today's market, bakers in the African country of Ghana can now
access a cheaper alternative produced with cassava and maize.
Bunge has announced the signature of a definitive agreement to
acquire Corn Products International for around $4.8bn, a major deal
that plunges it into the high-potential sweeteners market.
The Grain Processing Company is targetting its organic rice-derived
ingredients into the Western United States with the signature of an
agreement with ET Horn.
