Whey protein may aid low-fat yoghurt formulation: Study
The addition of whey protein may boost the textural properties of low-fat yoghurt to levels comparable with its full-fat counterpart, according to new research.
Archives for June 13, 2011
New microbial enzymes aim to plug animal-free Italian cheese gap
Biocatalysts has launched a new range of microbial enzymes to produce Italian style cheese for processing applications without resorting to animal-derived products.
Citric acid may boost retention of natural colouring, says research
The addition of one per cent citric acid to rice flour prior to extrusion cooking may reduce the amount of colourant needed by 25 per cent, according to new research.
New margarines can cut sat fat in bakery by 10%
Two new margarines for bakery products can cut saturated fat content by 10 per cent, claims Richardson Oilseed Limited.
Special Edition: Functional Food Trends
Leatherhead: Japan lead under threat in global €16.75bn functional foods market
The birthplace of functional foods, Japan, continues to be the world’s most robust with 38.4% of a global functional food market of $24.22bn (€16.75bn), according to a Leatherhead report utilising tight functional food definitions.
Australian medicines agency advices against seeking herbal Nirvana
The Australian medicines regulator is warning people off a weight management herbal called St Nirvana, after product testing revealed illegal doses of the banned pharma ingredient, sibutramine.
Dispatches from IFT
Positive results from SDA omega-3 soybean oil trials
Manufacturers of everything from nutrition bars to salad dressings, pasta sauces and margarine are seeing encouraging results using soybean oil developed by Monsanto and Solae rich in the omega-3 fatty acid SDA (stearidonic acid).
Egg replacement is on the rise, says Ingredia Group
Egg replacement is an up and coming trend for food manufacturers – for food safety and improved functionality – as well as to cut costs, according to Harmony Villemin, a project manager with Ingredia Group.
PepsiCo announces mid-calorie cola trial for US market
PepsiCo is planning to trial a new mid-calorie cola drink with 60 per cent less sugar in the US this summer.