Birds Eye Foods is to build a multi-million dollar water treatment plant and supply bottled water to the public as part of an agreement reached with US federal authorities over contamination allegations from one of its processing plants.
Using conjugates of caseinates from milk and maltodextrin may improve the stability of double emulsions, and lead to a wider acceptance of the technology in a range of food applications.
Controlling the release of salt in foods may be one avenue to reduce salt but maintain flavour, and British researchers report that fat micro-crystals may just do what is necessary.
Ongoing development of a range of emulsions designed to protect precooked frozen foods in storage is increasingly focused on taste quality and reducing fat content, according to the ingredients’ manufacturer.
Gleditsia triacanthos seeds from the Americas could present a new
source of hydrocolloids for the food industry, says a new study
that investigated their functional properties depending on
extraction methods.
The use and stability of dairy proteins as emulsifiers could be
massively extended by adding sodium alginate into the mix,
according to new research from Massachusetts.
Danisco is preparing to introduce a partially depolymerised guar
gum to the market following a positive safety call from EFSA,
tipped to bring new functionalities and a range of texture
possibilities.
The modified gum arabic product 'Super Gum' could stabilise
water-in-oil-in-water emulsions, opening up opportunities for fat
reduction and novel encapsulation, researchers from New Zealand
have reported.
Marigot is introducing a new version of its Aquamin ingredient,
intended to facilitate calcium fortification in the burgeoning
beverage market without impairing taste or colour.
A protein-polysaccharide combination for stabilising
water-in-oil-in-water emulsions could lead to customised double
emulsions with differing release behaviours, German researchers
report.
Bottled water containing cancer-causing bromate above the level
allowed by America's food safety watchdog has been pulled from
shelves by one of the country's upmarket retailers.
Palsgaard, which has launched a range of ingredients designed to
ensure the stable production of low-fat and cost-effective ice
cream coatings, explains why emulsifiers are so important.
Praise where praise is due. And it is certainly due for one
small-time drinks firm in southern Britain, which is spear-heading
answers to global water shortages that threaten to wreak havoc on
food producers everywhere.
Raw meat injected with water and additives to retain moisture is
being sold alongside ordinary fresh meat by leading UK
supermarkets, a disclosure that represents yet another blow to the
reputation of food production writes Anthony...
