Interest in methylcellulose intensifies in EU

07-May-2012 - EU dairy and beverage manufacturers may have access to another form of the dietary fibre methylcellulose, which induces feelings of fullness ­– or satiety – if a novel foods application by Dow Wolff Cellulosics (DWC) succeeds.

Natural emulsifiers ‘not good enough’ to work on their own, says formulation expert

17-Apr-2012 - Natural ingredients that claim to have emulsifying properties do not, as yet, have good enough functionality to be able to use them in most products, according to one formulation expert.

US beverage industry should ban BVO in soft drinks – German professor

22-Mar-2012 - A voluntary ban would be the 'best solution' to eliminate concerns regarding brominated vegetable oil (BVO) in US soft drinks, a leading academic has told BeverageDaily.com, and said he planned further research into the patented flame retardant 'because the public has the right to know'.

Unilever cranks up open innovation activities

20-Mar-2012 - Unilever is looking for new ideas to help it reduce the sodium levels in its food products by a further 15 to 20% without compromising taste - just one ‘want’ on its newly launched open innovation platform.

Natural and functional formulations could learn from salt, fat, and sugar reduction technologies, says Leatherhead expert

12-Mar-2012 - Technical solutions used for the reduction of salt, fat, and sugar could offer the food industry additional opportunities when it comes formulating with natural and functional ingredients, according to one expert at Leatherhead Food Research.

Industry eyes tara and locust bean gums as guar replacers

24-Feb-2012 - Tara gum and locust bean gum are being touted as credible guar gum replacers in light of the high prices and lack of supply for food grade guar, claims a hydrocolloid expert.

Tight supply and high prices in guar gum look set to continue

23-Jan-2012 - Tight supply and high prices in guar gum are set to continue until at least the end of 2012, and probably beyond, claims a leading hydrocolloid industry analyst.

Low fat mayo - soy milk and gums could be the answer say Iranian researchers

16-Jan-2012 - Soy milk can act as an egg yolk substitute in low-cholesterol low-fat mayonnaise, finds new research from Iran.

Gum derived from cress seed could have thickener potential

09-Jan-2012 - Cress seed gum (CSG) could be an interesting and promising thickener in food formulations, finds a new study from Iran.

Wacker stabiliser said to deliver next generation mayonnaise and margarine

22-Dec-2011 - German ingredients supplier, Wacker, has released a new starch-based emulsifier, using alpha-cyclodextrin, for stabilizing oil-in-water emulsions in products such as salad dressings, margarine and mayonnaise, reducing reliance on hydrocolloids.

Bid for fat reduction, leaner labels and simpler techniques fuels Palsgaard innovation

16-Dec-2011 - New bakery emulsifiers and a stabilizer system for mayonnaises and dressing fulfil consumer demands for fat reduction, leaner labels and simpler production, claims developer Palsgaard.

Harvard insight into emulsion process could aid development of functional or nano foods

12-Dec-2011 - Reaching a state of physical equilibrium has always been assumed to happen almost instantly in emulsions. However, researchers from Harvard have now shown that the process may actually take months, or even years.

Double layer microencapsulation may aid flavour retention

08-Dec-2011 - Modifying the permeability and stability of spray dried emulsion droplets by adding additional layers could provide a novel method of improving the retention of volatile flavour compounds in dry powders, according to new research.

Malaysia facility will bring Palsgaard closer to palm oil source, says CEO

07-Dec-2011 - Danish company Palsgaard said a US $30m emulsifier factory located in Malaysia will be operational in just over 12 months and will bring the company closer to the supply of its key raw material - palm oil.

Emulsions structure may affect sensory qualities of foods: Study

19-Oct-2011 - Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish Council for Scientific Research (CSIC).

News in brief

200% guar gum demand spike drives replacement demand, TIC Gums

18-Oct-2011 - A 200% rise in demand for guar gum over the past 12 months is driving demand within the beverage industry for effective replacements, according to US firm TIC Gums, which has just launched such a product.

Commercial sensitivity holding back nano research disclosure in food sector, says scientist

07-Oct-2011 - The European food industry wants to be more transparent in terms of its use of nanotechnology but is constrained by commercial sensitivity, claims a speaker at a Brussels seminar to address criticism of secrecy over nanotech.

Carrageenan complex could stabilise whey protein emulsions

05-Oct-2011 - A mixture of carrageenan and whey protein isolate could provide improved emulsion stability, and the potential for pH sensitive controlled release of ingredients and flavours, according to new research.

Potato waste could provide 'new generation' of food ingredients, say researchers

04-Oct-2011 - A new extraction method promises to deliver large-scale extraction of potato fibres rich in the are especially rich in the pectin rhamnogalacturonan I, could help to produce new ingredients and functional hydrocolloids, say researchers.

Avebe targets low fat cream cheese and ice-cream with new Etenia starch application

03-Oct-2011 - Avebe has added extra applications for its Etenia potato starch range, this time to enable lower levels of fat in cream cheese and ice-cream.