Emulsifiers

Ingredient technology, specifications, characteristics and applications of emulsifiers for multiphase (oil, water, air—foams) food and beverages, addressing issues such as fat reduction, foam stability and dough conditioning, and covering a range of emulsification ingredients from lecithin and mono-/diglycerides to various glycol esters.

DuPont Sets Goals to Curb World Hunger

In an effort to curb world hunger, DuPont announced new food security goals that address innovation, education and rural community development that will be tracked along with the company’s current sustainability goals. DuPont has set a 2020 goal for completion of the new ...More
February 6, 2012
Posted in News, Bakery / Cereal
EFSA Re-evaluates Safety of Food Additives

The European Commission asked the European Food Safety Authority (EFSA) in 2010 to re-evaluate the safety of all previously authorized food additives by 2020, taking into account the latest science. Based on EFSA’s scientific advice, the European Commission and Member ...More
February 1, 2012
Posted in News, Colors
Caravan Ingredients Scores High for Food Safety

Caravan Ingredients earned high marks for food safety from AIB and BRC. ...More
January 4, 2012
Posted in News, Bakery / Cereal
Creating Clean Labels for Bakery

Clean-label solutions for baked goods. ...More
December 22, 2011
Posted in Articles, Bakery / Cereal, Colors, Fiber
Fiberstar, Gum Technology Partner on Texturizers

Fiberstar Inc. and Gum Technology partnered to develop Hydro-Fi, a line of texturizing ingredients. ...More
December 5, 2011
Posted in News, Bakery / Cereal, Fiber, Sauces / Gravies / Soup
Getting Sauced

Innovative ingredients that boost nutrition and maintain appeal of ready-to-use sauces. ...More
October 19, 2011
Posted in Articles, Fiber, Flavor, Nutraceuticals, Sauces / Gravies / Soup
Stabilizing Frozen Products

Frozen products need specialized systems to keep them from deteriorating under frozen conditions and temperature fluctuations. ...More
October 17, 2011
Posted in Articles, Bakery / Cereal
Fat’s Balancing Act

The fatty-acid composition of fats and oils controls functionality and nutritional profile. But balancing the two can be difficult. ...More
September 28, 2011
Posted in Articles, Bakery / Cereal
TIC Gums Receives Innovation Award

TIC Gums’ Dairyblend SC-ASC was honored with the Ingredients/Flavorings/Seasonings/Additives Innovation Award at the recent International Dairy Show. ...More
September 27, 2011
Posted in News
Global Food Additives Sector Hits $24.5 Billion

Growing demand for functional foods and beverages that help consumers improve diet, health and well-being are driving growth in the $24.5 billion global food additives market, according to new market data from Leatherhead Food Research. The sector grew 4% in 2010, with ...More
September 14, 2011
Posted in News, Colors, Flavor, Nutraceuticals