Palsgaard has launched a PGPR product for chocolate manufacturers.
The food industry is continuously looking for new, natural ingredients that improve the quality of food products and promote consumers' health.
Commonly touted as a 'superfood', chia seed may in fact live up to the title. When placed in water, the seeds form a gel that food technologists say could be used in new product development.
The development of oil-free emulsions is realising creamy mouthfeel products that are low fat or even fat-free.
Submissions on an Application to use Quillaja extract as a food additive are being sought by FSANZ. Quillaja extract is used in beverages to emulsify oil-soluble substances.
DSM Food Specialties is building on the successful introduction of its breakthrough enzyme technology Panamore, by adding a second product to the range. Panamore Spring is an enzyme preparation which offers bread manufacturers a cost-effective and sustainable alternative to the emulsifiers CSL and SSL (calcium and sodium stearoyl lactylate).
Cream-filled cakes and desserts not only have to taste delicious and have a pleasant mouthfeel, they are also expected to be in line with the global wellness trend and health-oriented eating habits. However, many conventional dessert emulsifiers contain large amounts of saturated fats.
Danisco sustainable emulsifiers can be used to bind oil and water in food. The emulsifiers are based on sustainable palm oil or sustainable palm kernel oil and meet the increasing consumer demand for ethically correct consumer goods.
Cargill is introducing Topcithin SF, a clean label, non-GM, sunflower lecithin that does not require labelling as an allergen. Topcithin SF is commercialised in Europe, the Middle East, Africa and Asia–Pacific, with distribution in the Americas following soon.
Creaminess, stability and shelf life are key elements to making high-quality ice-cream. Sherex Enlite enables manufacturers to improve product quality by addressing these elements.
Oppenheimer has developed the Prontogel range of hi-functional proteins which are claimed to have increased water binding capacities. The soy protein-based binder can be used to prevent weight loss and shrinkage in processed meat products and help meat to retain its natural juices.