Nitrite, nitrate-rich foods may not be so bad after all
Nitrites and nitrates, much maligned additives in processed and cured meats, may help heart attack survival and recovery, suggests a new mice study from the US.
Archives for November 13, 2007
Friesland ups capacity for healthy whey
Friesland Foods Domo has invested €6M in its whey protein plant in Workum, The Netherlands, allowing it to increase production of infant formula ingredients and produce its new low-fat ingredient for dairy applications.
Health and wellness drives stabilisation solutions from CP Kelco
CP Kelco reacts to changes in the market with a range of solutions for the solubility and stabilisation for health-orientated functional ingredients.
Enzymatic process yields creaminess enhancer
Starch player Avebe launches novel based potato starch and creaminess enhancer for range of food applications.
CNI brings healthy fibre to food makers
Colloides Naturels International targets natural market demand with a combination of a wheat fibre and an acacia gum fibre that provides non-soluble and soluble fibre for a wide variety of food applications.
Adaptable natural concepts target geographic taste profiles
WILD managing director Hans-Peter Voss explains how decades of experience in natural ingredients enables the firm to create targeted market solutions for beverage makers.
Cognis launches whipping agent for light foods
A new whipping agent from Cognis targets aerated food products, such as mousses and spreads, as need for high volume foods increases in step with foodservice growth.
Organic becomes mainstream, says Mintel
The organic food market in the US has received a strong push from recent health and food safety concerns, according to a new report by Mintel.
Pea protein poised as soy alternative
Food and beverage makers can benefit from the nutritional profile and positive clean label message behind pea protein extracted by a clean water process, claims Roquette.
Ingredients innovations provide new routes for beverages
Henry Dixon, commercial director at BDB, underlines the challenge of taste, texture and affordability in the formulation of health and wellness products.