Cargill launches new texture agents for dairy drinks in Asia
Cargill is targeting the Asian market with new formulations for the stabilisation of high calcium chocolate milk and acidified dairy drinks.
Archives for December 1, 2010
House could still prove stumbling block for food safety bill
After major foodborne illness outbreaks in spinach, eggs and peanut products, the Food Safety Modernization Act passed the US Senate on Tuesday, but it could still reach an impasse in the House.
Study supports stevia stability and safety in carbonated beverages
Sweetening carbonated beverages with stevia, and reb A in particular, does not produce any steviol aglycone, a potentially toxic compound, says a new study which supports the safety and stability of the sweetener.
Milder tasting bran offers huge potential for fortified bakery, says Kampffmeyer
A greater variety of baked goods can be enriched with a new bran ingredient that has a milder taste, better mouthfeel and improved microbiological status than the conventional variety, claims German ingredient specialist, Kampffmeyer.
EU approves BASF’s €3bn Cognis acquisition
The European Commission (EC) has approved BASF's acquisition of Cognis, with the takeover is expected to be finalised this month.
Dispatches from HIE 2010
Natural food colourings now the consistent choice
Paul Collins, managing director, GNT International, charts the growth in interest of clean-label natural fruit and vegetable-based colours “that use food to provide the colour to food”, as the industry moves away from chemical alternatives.
One million Kraft Foods eggs go cage-free
Kraft Foods has said it intends to source one million eggs from cage-free hens next year following discussions with the Humane Society of the United States (HSUS) about the treatment of animals in its supply chain.
Dispatches from HIE 2010
Improving perceptions of oat beta glucans
David Peters, head of business development at Swedish life sciences firm Biovelop discusses how his firm has worked to overcome poor perceptions of oat-based beta-glucans by improving their aesthetic and technical qualities.
Cargill makes functional systems for better Mochi
Cargill is introducing three new functional systems to help manufacturers meet growing demand for Asian bakery products, whilst replicating the sensory properties of traditional recipes and improving their healthy profile.
Stollwerck sale still on the cards, claims Barry Callebaut
Swiss chocolate maker Barry Callebaut is still aiming to dispose of its consumer confectionery unit, Stollwerck, but such a divesture is not urgent, according to the chairman of the board of the industrial chocolate supplier.