Gelita joins Animal Welfare Initiative as sponsoring member

17 Jul 2018 --- Gelita AG is joining the Animal Welfare Initiative as a sponsoring member. As of August 1, 2018, the company will support the Animal Welfare Initiative with a financial contribution. By becoming sponsoring members, companies that do not directly sell meat and meat products can help improve animal welfare in livestock farming.

Going gluten-free: Is there a conflict between wheat & gluten?

11 Jul 2018 --- European starch specialist, Kröner-Stärke has declared that there does not have to be a conflict between going gluten-free and still being able to enjoy the taste and functional properties that wheat has to offer. Thanks to the high-quality raw materials, it is possible to produce gluten-free bakery products, sauces, batters and coatings using 100 percent naturally produced wheat starches with the gluten content washed out, according to the company.

Ingredion launches cost-effective nature-based plating agent

31 May 2018 --- Ingredion has unveiled a new plating agent to the Asia Pacific market. N-ZORBIT 2144 is positioned as a high-capacity carrier that allows manufacturers to economically and cost-effectively transform a wide variety of both oil and water-soluble liquids into powdered ingredients.

Premium pet treats: Essentia launches clean label proteins based on "human grade" raw materials

03 May 2018 --- Ingredients manufacturer Essentia Protein Solutions is targeting the premium pet food market with a new natural range of clean label meat-based proteins for pet food manufacturers. Essentia’s new brands are designed to deliver protein enrichment, taste enhancement, yield and texture improvements for any dog and cat food.

Startup focus: Fruitfunk eyes opportunities in healthy snacking for children

26 Feb 2018 --- The demand for healthy snacks for children is a market in itself and Dutch-based startup Fruitfunk saw that there was an increasing need for an alternative to sweets snacks. In 2014, the company decided to do something about it. As a fairly young startup, Fruitfunk were daring enough to develop a completely responsible products range, something which the company believes big confectionery players might be hesitant to do.

Veggie delight: NPD innovation for millennials

20 Feb 2018 --- With “Mindful Choices” tipped as Innova Market Insights top trend forecast for this year, the move is making its way onto the dinner plates of health-minded young millennials. As concerns around sustainability, animal welfare and campaigns such as Veganuary is building momentum and driving innovation in the meat-free space.

Innovation success for alternative proteins at FiE

13 Dec 2017 --- Alternative proteins had a strong presence at FiE in Frankfurt last month. Exhibitors showed a sustained focus on alternative protein concepts, with a number of innovations and concepts creating a real buzz at this year’s show. FoodIngredientsFirst looks at a few of the offerings being exhibited at this year’s event.

Rousselot launches solution for starch-free production of gummies

28 Nov 2017 --- Rousselot has developed SiMoGel, a new gelatin-based solution for the starchless production of gummies. Launching at this year’s Fi Europe, it is the perfect solution for state-of-the-art jelly production on starchless confectionery equipment.

Kroner-Starke launches pre-gelatinized starch flakes for clean label foods

08 Nov 2017 --- German producer of natural wheat starches, Kröner-Stärke, has boosted its range of starch flakes to include a new instant porridge, pre-gelatinized wheat starch flakes, corn starch flakes, waxy maize starch flakes and whole flour starches for use in healthy clean-label food products. 

Dutch innovators Triskelion develop gel method to identify gelatin purity

20 Oct 2017 --- Contract Research Organization (CRO) Triskelion has developed a validated LC-MS method for the species-specific determination of gelatin. Recently published in Food Chemistry, the TrustGel method reliably detects porcine and bovine constituents in gelatin with a high sensitivity. Using TrustGel, species authenticity of gelatin can be demonstrated unambiguously.

Gelita reports strong sustainability progress

10 Oct 2017 --- Gelita AG’s recently published second sustainability report provides information on the company's environmental, economic and social commitment and illustrates the progress the company believes has been made. This includes a reduction in emissions, despite an increase in production volume.

Gelnex expands production capacity with fifth gelatin manufacturing plant

09 Oct 2017 --- Gelnex has announced the construction of a new plant in the state of Mato Grosso (Brazil). The project, fully established within the company’s long-term growth plan, has as its main goal an extension of its production capacity, from the current 28,000 metric tons a year to 35,000 metric tons a year.

Tate & Lyle eyes texture to maximize product likeability

03 Oct 2017 --- Earlier this year, Tate & Lyle PLC introduced of its tapioca-based CLARIA Bliss starch to the Europe, Middle East & Africa (EMEA) region, responding to growing demand from consumers for cleaner label products. An extension to the line of CLARIA functional clean label starches, the launch of CLARIA Bliss in EMEA follows its debut at the Institute of Food Technologists Food Expo in Chicago last year.

Breakfast branches out into bars, yogurts and other on-the-go solutions

07 Sep 2017 --- In a time of great public awareness of sugar-related health issues and a generation of millennials that are rejecting some past consumption habits, breakfast products are finding a new role. Today, in the second part of its special report, FoodIngredientsFirst looks at the ways in which breakfast products are going beyond cereals to deliver convenient, healthy food.

Ingredion launches “next generation” plating agent in North America

04 Sep 2017 --- Ingredion Inc. has now unveiled in the US and Canada its N-ZORBIT 2144 plating agent, a high-capacity carrier that allows manufacturers to economically transform a wide variety of both oil- and water-soluble liquids into powdered ingredients.

Sauces: Fermented food and green banana spark innovation

31 Aug 2017 --- Fermented foods and drinks continue to be a hot topic with the likes of kombucha beginning to make a real splash last year in US and European markets. And now, the revival of the ancient techniques of fermentation is also leading to innovation within the sauces category. You can read the first part of this report here

Ingredion develops cost-effective nature-based plating agent

18 Jul 2017 --- Food scientists at Ingredion’s Idea Labs have unveiled N-ZORBIT 2144 DG plating agent, a high-capacity carrier that allows manufacturers to economically transform a wide variety of both oil and water-soluble liquids into powdered ingredients. 

GELITA: Among Top 100 Most Innovative Companies

03 Jul 2017 --- GELITA AG has been welcomed into the select circle of innovation leaders among small to medium-sized companies in Germany. At the award ceremony of the 4th German SME Summit in Essen on June 23rd, the EberbachcCompany was honored with the TOP 100 seal. In the independent selection process, the concern particularly won over the jury with its excellent innovation processes.

Sugar Replacement, Stabilization & Viscosity Available from Green Banana Flour

20 Jun 2017 --- Start-up ingredient technology company, International Agriculture Group (IAG), is exhibiting two new functional fruit flours at IFT17 in Las Vegas, NV this year. The ingredients form the starting point of IAG’s NuBana Green Banana Flour line. NuBana N100 delivers the processing benefits of a native, cook-up starch with unique viscosifying properties. NuBana P500 is a pre-gelatinized flour that thickens in cold water and can replace hydrocolloids and stabilize fruit systems. 

Key Interview: Rousselot Target Protein Enrichment Using Gelatin

19 Jun 2017 --- Widely used in the production of food, gelatin offers manufacturers across all categories an unrivaled set of functionalities. Rousselot’s range of products includes gelatin, hydrolyzed gelatin, as well as gelatin solutions facilitating innovation. 

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