‘Lumpy micro-rods’ to enrich and structure food foams
03-Nov-2009 - Simple micro-rods made from food grade polymers can not only stabilise food foams, but...
Inulin may offer low-sugar, tasty milk chocolate
29-Oct-2009 - Combining inulin with the bulking agent polydextrose may reduce the sugar and fat content of...
Maltodextrin boosts quality of gluten-free bread: Study
27-Oct-2009 - Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost crumb hardening...
Tate & Lyle to sell stakes in Saudi and Egyptian sugar refineries
27-Oct-2009 - Tate & Lyle has reached an agreement to sell its minority stake in sugar refineries...
Shoppers still prepared to pay for healthier foods, says research
19-Oct-2009 - Consumers are prepared to pay more for foods that note health attributes on packs, and...
Friendly bacteria may blunt fibre’s anti-nutrient actions
12-Oct-2009 - Formulating bread with Bifidobacterium strains may reduce levels of a compound in high-fibre bread thought...
Fibre may replace trans-fats for snack formulations
06-Oct-2009 - Inulin can replace trans-fatty acids in snack food formulations, turning it into a healthy snack...
Rice and pasta receive recession fillip
02-Oct-2009 - Higher prices in 2008 did not curb Brits’ appetite for rice and wheat-based pasta in...
National Starch creates animal free emulsifier for instant foods
25-Sep-2009 - National Starch has developed a new fat encapsulation system for instant desserts or other dried...
The science of sweetener blends
23-Sep-2009 - Achieving the ideal sweetener blend is a scientific undertaking, making or breaking a product’s acceptance....
Olive fibre may replace fat in meat products
18-Sep-2009 - Fibre obtained from the waste of olive mills may mimic the effects of fat, and...
Amino acids may cut acrylamide, boost flavour
15-Sep-2009 - Proline, an amino acid found in wheat flour, may reduce the formation of acrylamide by...
Science rises to the gluten-free challenge
10-Sep-2009 - The increasing prevalence of coeliac disease is driving innovation, and the growth in the size...
Pea ingredients could offer low-fat, tasty meat products
08-Sep-2009 - Substituting fat with various pea ingredients could lead to sausages with improved texture and acceptability...
Sugar plus vit C boost green tea’s health punch
07-Sep-2009 - Manufacturers of ready-to-drink green tea products should include both sucrose and vitamin C to enhance...
Tapioca ingredient tweaked for lower fat pastry
07-Sep-2009 - Ulrick & Short is launching an adapted version of its Delyte F fat replacer for...
Weekly comment
Sugar and strife – not so nice if the price is not right
01-Sep-2009 - Sugar politics means high prices are a bitter pill for US and Indian sweet food...
White sauce stability boosted by gums
19-Aug-2009 - The quality and stability of white sauce – a mainstay of frozen dish formulations –...
Record sugar prices squeeze food makers
13-Aug-2009 - World sugar prices have jumped to their highest levels since the early 1980s, putting upward...
EFSA proposes new DRVs; leaves out sugar and GI
07-Aug-2009 - EFSA has launched a public consultation on dietary reference values for carbs fibre and fats...
New clean label maize starch promises greater stability
30-Jul-2009 - Ulrick & Short has developed a modified starch replacement made from waxy maize for sauces...
Ingredients demand is stable, says Tate & Lyle
23-Jul-2009 - Food and beverage ingredient demand has been ‘stable’ in Tate & Lyle’s Q1, says the...
Fructose linked to memory problems: Rat study
21-Jul-2009 - High consumption of fructose in the diet may lead to spatial memory problems, according...
Improved emulsion stability from protein-sugar complex
16-Jul-2009 - Linking sodium caseinate (a milk protein) and maltodextrin (a polysaccharide) may improve the stability of...
Ulrick & Short spins new wheat starch for batters
09-Jul-2009 - A new wheat-based flour from Ulrick & Short can provide a crispy texture for tempura...
