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.
Scientists in Singapore have developed a new fermentation method to extract chitin from prawn shells using discarded fruit.
The Novation Lumina functional native starches have been added to Ingredion's clean label texturisers range.
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.
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 Corporation has broken ground on a new microcrystalline cellulose (MCC) manufacturing facility in Rayon, Thailand.
Gelita Collagen Proteins are suitable for manufacturers producing confectionery, health beauty supplements, as well as manufacturers of pharmaceutical capsules.
National Starch has added four products designed to deliver a range of rich, indulgent textures in dairy foods to its portfolio.
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
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.