Emulsifiers, stabilisers, hydrocolloids

Biozoon's 3D printed smooth foods target Europe's elderly

26-Sep-2016 By Niamh Michail

3D printing and the right choice of texturiser are key to creating visually appealing smooth foods that can be eaten by seniors who cannot chew, says German company Biozoon.

Algaia acquires Cargill's alginate business

19-Sep-2016 By Niamh Michail

French firm Algaia has strengthened its seaweed extract capacity with the acquisition of Cargill’s alginate business.

Spanish researchers develop fat- and dairy-free gels and foams using eggs

25-Aug-2016 By Niamh Michail

By processing egg whites and yolks in different ways, Spanish researchers have developed a range of novel gels and foams that are fat-free, dairy-free and have a neutral taste. 

Mixing two well-known ingredients could be key to new weight-loss foods: Study

22-Aug-2016 By Natalie MORRISON

Combining glucomannan with chitosan could be important for designing new weight loss foods, researchers suggest.

How can an olive oil waste product reduce industry use of artificial additives?

03-Aug-2016 By Will Chu

Scientists have developed a cheaper way to make high quality, natural emulsifiers and other valuable additives using the waste product from olive oil production.

Hydrosol ups stabiliser output with German facility expansion

07-Jul-2016 By Will Chu

Stabiliser specialist Hydrosol is set to increase its production with plans to open a second factory in Germany to meet growing demand.

Phantom fullness: It’s not the calories that count, it’s consistency

06-Jul-2016 By Niamh Michail

A thick, low-calorie milkshake will leave you feeling fuller than one that is high in calories but thin – a finding that could have the potential to help people lower their energy intake, according to new research.

Wood-derived ingredients: Clean label innovation or consumer turn-off?

07-Jun-2016 By Niamh Michail

Finnish researchers are developing a range of clean-label wood-derived ingredients to replace current emulsifiers, texturisers and additives for bakery, meat and dairy products - but do consumers want wood in their food?

Sustainable protein from a global waste product: Enzymes key to rapeseed extraction

06-Jun-2016 By Niamh Michail

Using enzymes to extract protein from rapeseed press cakes in a sustainable and cost-effective way could transform 34 million tonnes of waste product into a valuable protein source, a Finnish scientist has said.

Complex textures could increase feelings of fullness: Study

03-Jun-2016 By Nathan Gray

Increased textural complexity in foods could help consumers to feel fuller for longer, say researchers.

EFSA panel concludes E 444 limit can be doubled

01-Jun-2016 By Nathan GRAY

An EFSA re-evaluation of the safety data for sucrose acetate isobutyrate (E 444) as a food additive has doubled the acceptable daily intake limit (ADI).

Meat and vegetarian stabilisers on show at IFFA

05-May-2016 By Noli Dinkovski

Stabilisers for sausage and vegetarian products are to be unveiled at IFFA, the international meat show that will be held in Frankfurt next week.

Spotlight on start-ups

Clean-label products are not always uniform - that's a selling-point, says fruit foam start-up

29-Apr-2016 By Niamh Michail

Using exclusively clean label ingredients can sometimes mean products are not always 100% standardised. But for French start-up Woos fruit foams this is a key selling point. 

Problem with pectin? Soy-polysaccharides could be the solution

22-Apr-2016 By David Burrows

Premium Ingredients has developed new stabilisers for acidified dairy drinks that it says will alleviate some of the strain created by rising prices and dwindling availability of pectin.

Phosphate alternative suggested to keep prawns juicy and tasty

15-Apr-2016 By Will Chu

Polysaccharides have been put forward as a cheaper alternative to phosphates to help retain water in prawns under commercial conditions, a study has decided. 

Weight of the world: 20% of adults obese by 2025, study predicts

04-Apr-2016 By Will Chu

Around 20% of adults worldwide will be obese by 2025, if policies designed to slow down and stop the worldwide increase in Body Mass Index (BMI) are not revised and implemented, according to a study.

Morrisons boss puts money where his mouth is

04-Apr-2016 By Noli Dinkovski

Morrisons ceo David Potts has demonstrated his confidence in turning around the fortunes of the retailer by investing a further £360,000 in shares.

UK a nation of ‘convenience food and waste,’ says survey

01-Apr-2016 By Will Chu

The United Kingdom is emerging as a nation of casual consumers, whose preference for convenience food appears to give rise to increased food waste, a survey has shown.

"The good thing about this is that DNA doesn’t lie.”

DNA seaweed authentication test launched in UK

31-Mar-2016 By Shane STARLING

UK bulk seaweed ingredient supplier Seaweed & Co has teamed with Geneius Laboratories to develop a DNA-based seaweed certification test after working together for five months.

Nano 3D structure of food could lead to reduced costs and waste

31-Mar-2016 By Will Chu

3D images of food produced at a nano level promise to save on food industry costs and reduce food waste as a result of faulty production, according to a study’s authors.

First food crime report published by FSA

31-Mar-2016 By John Wood

The Food Standards Agency (FSA) has published its first assessment of the threat of crime to the UK food and drink sector.

Special edition: Protein perspectives

No fish left behind: EU discard policy floats interest in novel protein sources

24-Mar-2016 By Annie Harrison-Dunn

EU policy on fishing waste has helped incentivise efforts to turn discarded species into novel sources of protein and other nutraceutical ingredients.

France needs to boost algae production

04-Mar-2016 By Shane STARLING

France should ramp up its algae production to meet booming local demand for algae foods and nutrients, according to a report.

Texturisers will make food for seniors mainstream - but beware when marketing, say researchers

02-Feb-2016 By Niamh Michail

Texture modifiers could make specialist foods for older consumers mainstream and shake up a category that's on the cusp of exploding, say Norwegian researchers.

DuPont nutrition & health chief: We want to work with start-ups

18-Dec-2015 By Shane STARLING

DuPont’s nutrition & health president, Matthias Heinzel, tells NutraIngredients his multi-billion euro division wants to speed product-to-market time and is “totally open” to working with start-ups in open collaboration.

Commission clears Solina acquisition

26-Nov-2015 By Niamh Michail

The European Commission has cleared the acquisition of French ingredient supplier Solina by private investment company Ardian.

Add seaweed to food to improve heart health, Danish researchers urge industry

25-Nov-2015 By Annie Harrison-Dunn

Food manufacturers should add seaweed to help combat cardiovascular disease and related conditions, according to researchers.

Gelatine is more than just a texturiser: Rousselot

23-Nov-2015 By Annie Harrison-Dunn

Gelatine should be seen as a functional ingredient for use in ‘better for you’ products, according to gelatine supplier Rousselot.

Transforming acacia gum from invisible ingredient to sustainable superfood

12-Nov-2015 By Niamh Michail

Acacia gum seems to have it all – manufacturers say it’s clean-label, organic, sustainably sourced and provides income in developing countries. So why is industry not doing more to promote this?

DuPont announces price rise for locust bean gum

22-Oct-2015 By Niamh Michail

DuPont has announced it will raise the price of locust bean gum following a poor carob harvest in the Mediterranean basin this year and critically low stocks. 

EU project aims to slash food waste by 30% by 2025

28-Sep-2015 By Nathan Gray

A new EU-funded research project involving partners across the EU, as well as in China, will help reduce food waste by 30% by 2025, say those behind the project.

FMC set for Danish innovation centre boost

25-Sep-2015 By Eliot Beer

FMC Corporation will open a new European Innovation Center in Denmark next year,  creating a hub for its technical and material experts to improve product development.

Reduce particle size for satiety-boosting emulsions

14-Sep-2015 By Niamh Michail

Changing the size of oil droplets in emulsions can boost satiety and reduce food intake – without a change in taste or mouth feel, say researchers.

FMC sells pectin division to Cargill, signals concern about omega-3s business

12-Aug-2015 By Hank Schultz

FMC Corporation has announced a restructuring of its pectin business in a deal with Cargill. This comes in the wake of disappointing overall earnings in the second quarter of 2015 and nutrition segment revenues that were impacted by continued slow demand...

Cargill buys Italian citrus pectin business

10-Aug-2015 By Annie Harrison-Dunn

Cargill is to acquire the pectin operations of US firm FMC - a move it hopes will help it tap into demand for 'label-friendly' ingredients. 

Fast food fever: Modern diets impact immune health of you and your kids

05-Aug-2015 By Nathan Gray

Modern ‘Western diets’ can lead to poor immune functioning and increased risk of inflammatory conditions, allergy, and auto-immunity, researchers warn.

Cargill targets tomato ‘pulpiness’ with corn starch ingredient

17-Jul-2015 By Caroline SCOTT-THOMAS

Cargill has developed a modified corn starch to improve the pulpiness of tomato-based products.

Naturex develops water-soluble, colour-fast red

13-Jul-2015 By Niamh Michail

Naturex has developed a water-soluble, non-migrating red colour that is carmine-free – responding both to customer demands for two-layered colour solutions in dairy and consumer demands for clean label.

Clean label has become industry standard, says Innova

01-Jul-2015 By Caroline SCOTT-THOMAS

‘Clean label’ is no longer a niche trend – it is now standard across the food industry, according to a report from Innova Market Insights.

Academics seek industry partners for electrospun nanofiber delivery

17-Jun-2015 By Nathan Gray

UK-based researchers are seeking industry collaboration and inspiration for work creating electrospun nanofibres that could provide improved products and ingredient delivery systems for foods.

Whey protein fluid gel backed for foam stabilisation and aeration

08-Jun-2015 By Nathan Gray

The use of whey protein fluid gels can produce ‘very stable’ foams that may be useful in the commercial production of food foams and areated products, say researchers.

Galam launches two natural emulsion solutions

04-Jun-2015 By Niamh Michail

Galam is rolling out two new emulsification products which meet growing demands for natural and vegan texture solutions.

Seaweed in focus

What will it take to make Indonesian seaweed competitive?

03-Jun-2015 By Annie-Rose Harrison-Dunn, reporting from Indonesia

Indonesia has ambitious plans to add value to its seaweed industry – but its success could depend on the outcome of an ongoing tug-of-war between industry and government.

Major companies are driving soy sustainability, says RTRS

02-Jun-2015 By Caroline SCOTT-THOMAS

Sustainability in the soy sector is being driven by food companies aiming to mitigate brand risk, according to Europe Outreach Manager for the Round Table on Responsible Soy (RTRS) Lieven Callewaert.

Understanding emulsions key to better low-fat foods: Study

20-May-2015 By Caroline SCOTT-THOMAS

Designing low-fat foods requires thorough understanding of the many roles that fat plays in the way we experience foods, according to a paper published in Advances in Nutrition.

Cargill eyes sustainable seaweed for carrageenan range

12-May-2015 By Caroline SCOTT-THOMAS

Cargill has introduced a new range of carrageenans for drinks makers in order to improve the sustainability of their sourcing.

Taste beyond the tongue: How do other senses influence flavour?

03-Apr-2015 By Caroline SCOTT-THOMAS

Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according to Professor Charles Spence.

Heinz Kraft merger: Synergies and cost cutting

26-Mar-2015 By Caroline SCOTT-THOMAS

The super-merger of Heinz and Kraft is less about synergies and more about cutting costs, analysts have said.

Hedonism influences perception of food quality, says report

17-Mar-2015 By Joyeeta Basu

A food product’s sensorial characteristics and its place of production determine the perception of its quality for Italian consumers, a study has found.

Dutch player enters busy Chlorella vulgaris market

09-Mar-2015 By Niamh Michail

Unique cultivation methods and upcoming innovative applications help Nutress stand out in the bustling Chlorella vulgaris market, says the Dutch company.