Gums / Starches

Ingredient technology, specifications, characteristics and applications for hydrocolloid food gums, such as guar, xanthan, locust bean, cellulose gums, alginates, and carrageenan; and native and modified starches from grains, like corn and wheat, or other sources, such as potato and tapioca. Addressing formulation topics including freeze/thaw stability, rheology, gelation, and viscosity, fat replacement, starch or gum selection, proper dispersion and more.

Ingredient Extends Freshness in Baked Sweets

Caravan Ingredients introduced Ultra Fresh® Sweet, an affordable and high-performing alternative to simple enzymes, gums, starches and sugars for long-lasting freshness in sweet good products. ...More
June 17, 2013
Posted in News, Bakery / Cereal
Food Stamp Recipients Eat Fewer Healthy Foods

Food stamp recipients drink more soda and sweetened drinks, eat fewer fruits and vegetables and choose more starchy breakfast foods than other consumers, according to a new report from The NPD Group. ...More
June 11, 2013
Posted in News
Potatoes Offer More Nutritional Bang For The Buck

Potatoes provide one of the best nutritional values per penny, offering one of the most affordable sources of potassium compared to other raw vegetables, according to a new study published in the journal Plos One. ...More
June 7, 2013
Posted in News
ADM Opens New Sweetener Terminal in Portland

Archer Daniels Midland Company (ADM) opened a new Portland terminal to transfer bulk sweetener products, including corn syrup, high fructose corn syrup, starches and dry and liquid sugar, for delivery to food customers throughout the Northwest U.S. ...More
June 6, 2013
Posted in News
Health Canada OKs Sunfiber as Dietary Fiber Source

Taiyo International announced Health Canada has approved its Sunfiber® partially hydrolyzed guar gum ingredient for use as a dietary fiber source based on clearly demonstrated safety and clinical evidence that the addition of Sunfiber results in more than 20% reduction in ...More
June 6, 2013
Posted in News, Fiber, Nutraceuticals
Tate & Lyle Expands Specialty Starch Capacity

Tate & Lyle, a global provider of food ingredients and solutions, has expanded its instant starch production capacity at its European flagship manufacturing facility in Koog aan de Zaan, The Netherlands. ...More
June 5, 2013
Posted in News, Dressing / Marinades, Sauces / Gravies / Soup
Webinar: Legumes in Gluten-Free, Allergen-Averse Products

The USA Dry Pea & Lentil Council will host the first of four "Food R&D Trends" webinars that offer "how-to" guidance on the formulation of gluten-free and other allergen-averse foods using pulses as ingredients on June 20 from 1-2 p.m. CST. ...More
June 4, 2013
Posted in News
Hydrocolloids Make Better Tortillas, Faster

Using only a few ounces of a hydrocolloid will help to put more tortillas on store shelves sooner and reduce waste, according to information announced at the Tortilla Industry Association (TIA) 2013 Convention and Exposition in Las Vegas May 10-11, 2013. ...More
May 10, 2013
Posted in News, Bakery / Cereal
Slide Show: Food Product Design—Positioning For Success

In an increasingly competitive global food and beverage market, innovation in product formulation is a key element in finding success. Food Product Design is a multi-media brand focused on the application of science-based ingredients that drive innovative and compliant food ...More
May 10, 2013
Posted in Galleries, Bakery / Cereal, Colors, Fiber, Flavor, Nutraceuticals
Wrigley Drops Caffeinated Gum Amid FDA Probe

Wrigley said it made efforts to market the gum to consumers who were at least 25 years old. ...More
May 9, 2013
Posted in News, Nutraceuticals