Natural & Clean Label Trends 2013: How clean is your label? And can GMOs ever belong in 'natural' products?
24-May-2013 - Recent data from Symphony Consulting (click here), shows that while US retail sales of products making ‘natural’ claims still grew in 2012, the pace of that growth slowed noticeably compared with the 2009-11 period.
Healthy hydrocolloids: Designing foods with a healthier structure
23-May-2013 - The ability to modify the micro- and macro-structure of food products using hydrocolloid science offers the food industry a plethora of opportunities to make healthier and better tasting foods, say experts.
What’s hot in hydrocolloids?
22-May-2013 - Rousselot is up for sale – but competition laws may preclude other gelatine specialists from buying it…And which ingredients are seeing the biggest price fluctuations? FoodNavigator brings you the latest in the world of hydrocolloids.
Hydrocolloids may have appeal in clean label and natural-focused products
21-May-2013 - The natural and familiar origins of food hydrocolloids make them ideal for clean label foods and mean they have ‘good prospects’ when communicating to consumers who focus on a products 'naturalness', say researchers.
Omega-3 sausages: German researchers develop method to tackle oxidation
21-May-2013 - Fraunhofer researchers in Germany have come up with a new method of adding omega-3 fatty acids to sausages, to allow German consumers to continue eating their favourite foods, but with the main nutritional benefit of fish.
Fish gelatine gaining in importance – but remains niche
20-May-2013 - Fish gelatine is rising in importance as an alternative to bovine and porcine gelatine – but there are still challenges in terms of supply, extraction and functionality.
Biocatalysts introduces fruit firming enzyme
14-May-2013 - South Wales-based Biocatalysts Ltd has introduced an enzyme to retain the firmness of soft fruits and vegetables during processing.
Mantrose brings antistick gummie glaze to Europe
06-May-2013 - Ingredients firm Mantrose-Haeuser has launched its Certicoat antisticking polish and glazing agent in Europe after success in the US and has also developed an organic variety.
Beneo rolls out texturizing rice starch for baby food
06-May-2013 - Beneo has introduced a new clean label rice starch range for texturizing fruit and vegetable-based baby foods.
Rousselot introduces ‘synergistic’ gelatine systems
16-Apr-2013 - Rousselot has launched a range of synergistic gelatine systems to improve texture, stability or emulsification in a range of products.
Multiple emulsions backed for functional food development
05-Apr-2013 - Better use of multiple emulsion systems could help industry to develop better functional foods by reducing levels of fat, sugar and salt whilst also providing ways to incorporate bioactive compounds, researchers say.
Phosphate study prompts EC request for safety reassessment
04-Apr-2013 - The European Commission has asked the European Food Safety Authority (EFSA) to reassess the safety of phosphates as food additives, after researchers suggested excessive phosphate consumption could be damaging to health.
Fat, sugar and texture: ‘It’s always a question of compromise’
18-Mar-2013 - Reducing fat and sugar brings major textural challenges – and for food and drink makers it is always a matter of compromise, according to head of food innovation at Leatherhead Food Research Dr Wayne Morley.
Crunchy, creamy, or crisp: Talking texture in new product development
15-Mar-2013 - Texture is one of the defining attributes of foods and beverages and influences our eating and drinking experience – but how is it important in product development?
Ingredients and flavours drive double-digit development for Kerry
26-Feb-2013 - Irish food and ingredients giant Kerry Group has reported a 10.8% increase in operating profit for the year of 2012 on the back of strong growth driven by its ingredients and flavours arm.
Naturally coloured drink demand spurs quest for natural emulsifiers
12-Feb-2013 - The fast-growing trend of natural colouring has required new approaches to emulsification – particularly for beverages, says Naturex business manager Amandine de Santi – and it is an area of ongoing research.
CP Kelco to increase CMC production in Finland
02-Jan-2013 - Hydrocolloids specialist CP Kelco has said it intends to increase production of CMC (carboxymethyl cellulose) at its plant in Äänekoski, Finland in line with growing market demand.
'More than magical': Dow Wolff application specialist on the tricks that make eyes light up
10-Dec-2012 - Linda Bellekom-Allen, customer applications specialist at Dow Wolff Cellulosics GmbH, tells FoodNavigator about the enthusiasm of foodies, E number paranoia, and Dow's big box of toys.
Hydrosol develops sauce stabilisers for better freeze-thaw stability
06-Dec-2012 - Hydrosol has developed a range of stabilising systems for spicy ketchups and sauces, allowing better freeze-thaw stability and cost savings, according to the company.
Guar gum buyers aren’t buying, sellers aren’t selling: Industry expert
30-Nov-2012 - Guar gum prices have dropped a long way from peaks of $20 to $25 a kilo – but there is now a standoff between buyers and sellers, according to hydrocolloids industry expert Dennis Seisun.