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.

Creating Better Vegan Cheese

A new vegan shredded cheese analogue, set to be released this spring, reportedly gets closer to "the real thing" in terms of stretch and melt than any previous product. ...More
May 2, 2012
Posted in News
Functional Milk Proteins for Salt Reduction

Arla Foods Ingredients has developed a range of functional milk proteins that allow food manufacturers to reduce the salt content in their processed cheese products by up to 65%. ...More
May 2, 2012
Posted in News, Nutraceuticals, Sauces / Gravies / Soup
New Enzyme Prep Extends Bread’s Shelf Life By 2 Weeks

When it comes to fresh bakery products—specifically breads—consumers make their purchasing decisions on the bread’s appearance, taste, smell, crispness of the crust, and most importantly, the elasticity and softness of the crumb. Therefore, prolonging the shelf life of ...More
April 3, 2012
Posted in News, Bakery / Cereal
Ingredients for Peas on Earth

Peas are a rich source of protein, fiber and other healthy compounds such as vitamins, minerals and phytochemicals. ...More
March 21, 2012
Posted in Articles, Bakery / Cereal, Fiber
Do You Know Konjac?

Konjac is highly functional as an emulsifier, gelling agent, texturant and nutraceutical ingredient. ...More
February 13, 2012
Posted in Articles, Fiber
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