Ingredients > Texturisers

$12,600 fine for undeclared gelatin on yoghurt

18 May, 2020

Queensland Yoghurt Company Pty Ltd was fined $12,600 after the ACCC allegedly found it had not disclosed gelatine ingredients on the label of some of its yoghurt products.

Creating chitin from prawn and fruit waste

11 May, 2020

Scientists in Singapore have developed a new fermentation method to extract chitin from prawn shells using discarded fruit.

Ingredion Novation Lumina functional native starches

07 June, 2019

The Novation Lumina functional native starches have been added to Ingredion's clean label texturisers range.

Alland & Robert Karaya gum

16 January, 2018

Karaya gum is a natural gum exudation obtained by the incision of the stems and branches of Sterculia trees. It can be used for many food and pharmaceutical applications.

Alland & Robert Acacia gum

22 May, 2017

Acacia gum is a natural product derived from acacia trees through the incision of the stems and branches of the Acacia. Established in 1884, Alland & Robert is a major supplier of Acacia gum worldwide.

FMC breaks ground on Thai MCC facility

25 March, 2013

FMC Corporation has broken ground on a new microcrystalline cellulose (MCC) manufacturing facility in Rayon, Thailand.

Gelita Collagen Proteins

18 February, 2013

Gelita Collagen Proteins are suitable for manufacturers producing confectionery, health beauty supplements, as well as manufacturers of pharmaceutical capsules.

Dairy product texturisers

17 January, 2008

National Starch has added four products designed to deliver a range of rich, indulgent textures in dairy foods to its portfolio.

When crunch comes to chomp

06 August, 2005 by Richard McManuis, Product Manager, Instron Pty Ltd

Meeting customer expectations for product quality is essential to success in any competitive industry. In the grain-based food industry the need to maintain quality while satisfying customer demands for new products is an ongoing problem

Creating realistic, healthy meat substitutes

18 September, 2004

In seeking to eat healthier food, more consumers are turning to vegetable-based meat substitutes that resemble chicken and beef. However, while many meat substitutes can be made to taste like beef or chicken, the texture is often mushy or flaky. A team of researchers at the University of Missouri-Columbia is helping create vegetable-based meat substitutes that are remarkably similar to the texture, appearance and feel of actual meat.

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