Controlling gels using natural ingredients: Study
New food formulations may benefit from modified gels, made using a natural cross-linking reaction and phenolic compounds, according to new research from Australia.
Archives for January 13, 2011
Special products mean ‘sound’ results for Südzucker despite lower sugar yields
German food ingredients giant Südzucker has reported ‘sound’ third quarter results despite lower yearly sugar yields, with profits boosted by the success of its special products division.
North American distribution deal could provide baobab boost
Newly launched Baobab Foods of Seattle is hoping to drive sales of baobab in the United States, through an exclusive distribution deal with South African baobab supplier Afriplex, the company has said.
CSM could be target for bio firms that missed out on Danisco, analysts
More deals in the mould of Danisco-DuPont could be feasible, as analysts predict other ingredient firms with small bio-business, such as CSM, will generate acquisition interest.
Hershey aiming to develop sensory science with academia link
Research aiming to improve understanding around the sensory attributes of confectionery is the objective of new collaboration between US chocolate giant Hershey and academia.
New natural ingredient blend to maintain red spice color
Kemin Industries has developed a new natural liquid ingredient blend that delays oxidation and maintains the color of paprika and red-colored spices at a lower price than tocopherols, the company has said.
India leads the way for meat, ethnic and pretzel snacks – Datamonitor
In the next four years India will lead the way in terms of meat, ethnic and pretzel snacks according to Datamonitor research.
Product benchmarking is a 2011 trend says Campden BRI
Campden BRI forecasts that 2011 will be the year of product benchmarking as food companies are trying to stay ahead with the current competitiveness in the marketplace.
UK nano-forum holds first meeting
A top level forum made up of regulators, industry players and consumer groups is holding its first meeting today as part of a UK bid to tackle a slew of issues surrounding nanotechnology in the food sector.
Addressing the challenge of aligning dietary guidelines and food supply
A meeting of food scientists and dietitians has produced a paper outlining ways to tackle the challenges of food reformulation to bring the food supply more in line with the Dietary Guidelines for Americans (DGA).
Australian consumers warm to nutrigenomics
The mainstreaming of functional foods has created an increasingly sophisticated nutritional landscape that is leading into food choices being driven by genetic expression, according to new market research.