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. 

Fi Europe & Ni 2017 Set to Attract Record Number of Exhibitors and Visitors

05 Jun 2017 --- Fi Europe & Ni 2017 is the must attend event on the calendar of virtually everybody who works in the food, beverage and ingredients industry. This year, it will be the biggest show to date: With a record number of exhibitors, a 4-day conference programme focused on thought leadership and new sections and initiatives, organiser UBM EMEA expects the event to attract more visitors than ever before, and is ensuring they are senior professionals with considerable purchasing power.

Lycored Announces Joint Venture with Algatechnologies

26 May 2017 --- Lycored have announced a joint venture with Algatechnologies (Algatech), a premier biotechnology company and global leader in cultivating microalgae and production of natural astaxanthin. Lycored will distribute Algatech's AstaPure natural astaxanthin carotenoid in the form of beadlets, increasing the brand's commercial reach for this product range in the North American market.

Researchers Engineer Shape-Shifting Food Using Sheets of Gelatin

26 May 2017 --- Researchers from Massachusetts Institute of Technology have found a way to make dining experiences interactive and fun, with food that can transform its 3-D shape when water is added.

WILD Introduces New Coloring Foods in Celebration of the Companies’ Colorful Heritage

10 May 2017 --- WILD Flavors & Specialty Ingredients (WFSI), a business unit of Archer Daniels Midland Company (ADM), is extending its portfolio of natural coloring foods with the addition of products based on extracts from pumpkin and a special carrot variety containing lycopene. 

Food Innovation Finalists Prepare to Face Industry “Dragons”

09 May 2017 --- Five teams have been shortlisted to face a panel of industry “dragons” in the Ecotrophelia UK final. Now in its fifth year, Ecotrophelia challenges teams of UK students to develop an innovative, eco-friendly food and drink product. 

Special Report: Confectionery & Chocolate Trends – It’s Not Only Sugar Reduction on the Menu

04 Apr 2017 --- Sugar remains the key ingredient delivering the sweetness and great taste that consumers are looking for, specifically in the chocolate and confectionery sectors. The quest to combine taste and health is driving NPD, as the industry faces the challenge of balancing public demand to reduce added sugars and create indulgent experiences, while at the same time presenting clean label products.

Tate & Lyle Launches Crystalline Allulose, Their Latest Sugar Reduction Solution

23 Mar 2017 --- Tate & Lyle PLC have announced a line extension to DOLCIA PRIMA Allulose, a low-calorie sweetening solution that provides the full taste and enjoyment of sugar, but without all the calories. The new DOLCIA PRIMA Crystalline Allulose offers all of the same benefits as DOLCIA PRIMA Allulose Syrup, and opens up new categories and applications such as tabletop sweeteners, dry beverage and meal replacement mixes, fat-based creams and chocolate confectionery.

“Magic Starch” Leads to Gelatin Free, Protein Enriched Jelly Bars

14 Mar 2017 --- Meeting up the rising trend of gelatin free and protein enriched products, Emsland Group has introduced a new confectionery concept: a Jelly Bar. The ingredient supplier has created a transparent, flexible, elastic fruit-bar produced by an extrusion – or molding process. The Jelly Bar consists of a fruity body (equal if it’s a bar or cut into pieces), which is enriched with protein sources, fibers or grains. This kind of bar can also be covered with chocolate or other decorations.

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