News & Analysis on Food & Beverage Development & Technology
Huhtamaki said increased demand for its flexible packaging and films combined with favourable currency exchange conditions had boosted its net sales and earnings during the first nine months of the year.
Premium Ingredients has launched a new blend of hydrocolloids and emulsifiers for vegetable whipping cream that it claims offers high versatility, cost savings and freeze-thaw stability.
Ingredients distributor Univar has launched a new procedure for explaining to customers and potential customers the tastes, textures and colours they can achieve, by sending them boxes of sample product concepts.
A new joint investigation by Aquapharm and Leatherhead is seeking to uncover new natural preservatives from marine bacteria and fungi.
Concern around stock levels of commodities such as sugar, wheat and corn, is claimed by ingredients group Jungbunzlauer as the rationale behind its 10 per cent hike in the price of its xanthan gum, erythritol and citric acid products.
Oat dextrine yields similar physical properties in low fat mayonnaise to those of a full-fat version, but taste and texture issues need to be addressed.