Using amino acids to compete with, and reduce, the sources of acrylamide should focus on the common additive cysteine, according to results from Belgium.
Modification of the milk protein casein by enzymes could offer formulators a natural antioxidant for beef and poultry products, according to new research from Brazil.
A new range of functional soy protein concentrates has been launched in Europe by Archer Daniels Midland Company (ADM) to provide nutrition, emulsify fat, bind water and give structure to emulsified meat products.
New measures to restrict the import of soy foods into the EU from China may have an effect on soy stocks already in the EU, and push up ingredient prices over the coming months, say industry experts.
The plummeting price of crude oil is having a knock-on effect that is bringing benefits to certain food ingredients such as soy, according to a leading supplier.
Solbar is exploring new applications for its Bontex steam textured soy proteins, and believes that attention to their nutritional benefits could make them attractive for bakery and confectionery goods geared towards health.
Advances with membrane technology means lower price protein from fish are available to food manufacturers globally, with potential to not only replace whey proteins in some applications, but offer a base protein ingredient.
Hochdorf Nutrifood is extending the application possibilities for its lupin seed-derived ingredient, introducing it as a fat replacer for meat and bakery products as well as a milk and lactose alternative in confectionery.
Solae and Novozymes are expecting the publication of some patents related to the joint development of new soluble protein isolates, brining the products one step closer to commercialization.
The fall-out from the melamine crisis in China is prompting manufacturers to be super careful about sourcing safe ingredients, say industry sources – not just dairy and not just those coming from China.
China is taking steps to reassure countries that are banning its imports following the melamine crisis with the introduction of new safety levels for food and drink.
UK food manufacturers can now source soy that is certified as Non-GM and Responsibly Produced, as two new standards have been developed in response to retailer demands.
Natural blue pigments from oyster-friendly bacteria and red pigments from prickly pear, and concerns for men over soy consumption have been the highlights of this month's science.
Low-fat ice cream made with GM yeast to ensure a creamy consistency may soon be possible in Europe following the European Food Standards Authority’s (EFSA) opinion on Unilever’s novel technology.
The European Commission has launched a campaign to inform consumers of the benefits of organic food and support those involved in the ever-growing organic market.
A new study has found that men who consume an average of half a portion of soy products per day are more likely to have a lower concentration of sperm, particularly if they are overweight or obese.
A new umami ingredient has been launched as a possible alternative to monosodium glutamate which could help food manufacturers reduce costs and salt content in their products.
A new dry blending company has been formed in the US to create
custom blends for use in dairy products, bakery and other food that
it claims will offer cost and time savings.
Protein hydrolysates from Pacific whiting, an abundant and
under-utilised fish, produced better foams than bovine serum
albumin, says new research from Mexico.
Using sugar beet pectin to coat proteins could lead to the
formation of core-shell systems for use as encapsulators or fat
replacers, suggests new research.
The Sprint Rapid Protein Analyzer from CEM Corp, North Carolina, USA, has won a 2008 IFT Food Expo Innovation Award at the IFT trade food show in New Orleans.
A new production process that makes the most of every scrap of corn
in the face of rising prices could turn biofuel producers into food
producers within two years, says its developer.
Beneo-Remy has announced a price increase of 40 per cent across its
rice-derived ingredients portfolio to help counter the pressure of
greater demand on rice supplies and higher costs.
Efforts to reduce salt in packaged foods involve more than just
salt replacers and flavour enhancers, as suppliers contribute to
overall efforts by tweaking processes to make lower sodium
ingredients.
Agro-chemical giant Monsanto has ended a long-running dispute with
Syngenta over soy and corn seeds by entering into a licensing
agreement that will allow its Swiss rival to use its technology in
its soy seed activities.
A new joint venture by DuPont and Danisco aims to develop what
could be the first large-scale non-food ethanol production, which
could lighten the pressure of biofuels on the food industry.
Solbar is introducing a new isolated soy protein with about a
quarter of the sodium usually found in isolates, contributing to
manufacturers' quest to lower levels in finished foods.
Demand for fat replacers is set to increase as health trends
continue, with particular growth experienced in the meat and dairy
sector, according to a new report.
The Food Safety Authority of Ireland (FSAI) has published new
labelling guidance for food manufacturers, which it hopes will help
international companies meet the nation's labeling requirements.
Greater acceptability for soy beverages could be achieved by
formulating with peanut proteins and flavour masking with
chocolate, suggests a new study from the US.
Carob germ flour can yield an isolate with a protein content over
95 per cent and a well-balanced amino acid composition, suggesting
their potential for the alternative protein market, Spanish
researchers report.
US-based Solae has said it will raise prices of its soy protein
ingredients around the world by as much as 30 percent in order for
it to be able to maintain its R&D activities.
Legacy Foods has been acquired by energy- and grain-based foods
company CHS, in a move that is expected to take the textured soy
protein supplier 'to the next level'.
Distributors Barentz Europe and Ernst Sander are officially
launching their joint venture, called Barentz-Sander, this week,
with an eye to bringing a bigger portfolio of ingredients to the
tricky Swiss market.
Changes in industry conditions and challenges, coupled with
emerging trends, can open up opportunities for manufacturers to
breathe new life into old ingredients.
Solae has announced price increases for a broad range of its
soy lecithin products from April 1 - just days after warning
of the need for ingredients firms to pass on higher input costs.
Ingredients manufacturer Macphie has developed a range of
non-hydrogenated dairy cream alternatives aimed at meeting the
growing demand for healthy yet indulgent products.
Soy could form the base of future high-protein, low-fat breakfast
cereals following new developments that received increased consumer
acceptance, say researchers.
Adding micro-particulated soybeans hulls to a doughnut formulation
may reduce the uptake of fat by the consumer after deep-fat frying,
suggests new research.
A new cranberry protein powder can allow food and drink companies
to add protein to their products without turning to the usual dairy
or soy sources, says its manufacturer.
Cosucra Groupe Warcoing is seeking to press home the message that
pea protein can be used in place of milk protein, reflecting a
trend that has picked up speed in the ingredients sector in the
light of high dairy prices.
Trends are set to combine in 2008, with Americanized ethnic flavors
and healthy but indulgent products steering the market, while
locally, ethically sourced food will continue to grow in
popularity, says a new report.
The global market for chicken is expanding rapidly, projected to hit $207.6B by 2027. Nimble adaptation and world-leading innovation are more critical...
Future Food-Tech’s European summit returns to London on October 2-3, to dig into the latest trends, innovations and obstacles shaping the future of food.