Pectin-pea protein mix may provide enhanced emulsifiers
A combination of pea protein and pectin may provide enhanced emulsifiers for a range of food products, with potential to increase shelf-life, says new research from France.
Archives for April 25, 2010
PepsiCo explores natural sweetener from oats
Patents filed by PepsiCo and Cargill reveal they are exploring new sources of natural sweeteners from oats and monatin, a naturally-occurring substance found in a plant grown in South Africa.
Cognis volumes return to pre-recession levels
Cognis has revealed that sales volumes in the first quarter of 2010 have almost returned to the pre-recession levels of early 2008.
Bread improvers firm Sonneveld acquired by Norwegian group
Bread ingredients supplier, Sonneveld, claims its takeover by Orkla Food Ingredients (OFI) will not result in a narrowing of the bakery ingredients supplier base due to OFI’s decentralized business model.
Foods with artificial trans fats should be considered adulterated
There is a pile of evidence linking artificial trans fats with heart disease, so why is it still in our food? It’s time to get real and recognize that artificial trans fat is an adulterant with no place in the global food supply.
Chr Hansen preparing for IPO, NASDAQ listing
Chr Hansen has confirmed its intention to launch an initial public offering to facilitate future growth, and expects to raise around €450m in primary proceeds.
Don’t confuse consumers with stevia messages, industry
The take-home lesson of last week’s Stevia World Asia conference is that getting across the right message to consumers is key to growing the market.