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Zero-calorie gel cuts fat content by 50%

A zero-calorie natural fat replacement gel made from insoluble corn bran fiber promises to replace between 25 and 50 percent of the fats typically used in food preparation.

Chr Hansen, Tetra Pak project removes obstacles to probiotic beverages

Probiotics supplier Chr. Hansen has developed a new, flexible formulation system for adding probiotics directly to finished products.

Kraft Foods takes on Russian cheese sector

Kraft Foods, one of the world's largest food producers, has begun selling melted cheese in Russia and has an aggressive expansion plan to become a leading player within seven years.

Leak tester allows package contents to be reclaimed

A flexible, repeatable leak test system allows the contents of damaged packaging to be reused and for the return of seal-tight products to the processing line.

Get cubed with side pouring package

Superfos is telling dairy companies to get cubed, as the company launches packaging it says saves palleting space when compared to round rivals.

One-Shot deal delivers faster milkshake system

UK equipment supplier One-Shot will tap in to the growing trend for flavoured milk and juice drinks by launching a new system to make smoothies and milkshakes cleaner and faster.

Tate & Lyle spears low-fat yogurts

A new ingredients substitute system could help yoghurt makers meet thedemand for low-fat products.

Novel 'flavour straw' adds value to plain milk

A new, patented straw that adds flavour to plain milk as you drink through it will be launched across the world in a novel attempt to reinvigorate milk consumption.

Tate & Lyle targets US ice cream market

Tate & Lyle has launched a new ingredient solution for low- fat, no-sugar- added ice cream for the US market and vowed to continue its ambitious expansion plans.

Sainsbury's stocks functional milk in UK

New milk drinks fortified with vitamins are to be sold by Britain's third biggest supermarket, Sainsbury's, as functional dairy continues to break into the UK's mainstream food sector, writes Chris...

DSM backs innovations with consumer insight

A company's ability to communicate the advantages of a product can be critical to its eventual success, a lesson that DSM Food Specialties has clearly taken to heart.

Ultrasound technique offers faster, safer dairy processing

Ultrasound technology, set to be piloted in dairy processing by Australian food scientists, offers cost-savings to producers by drastically improving the speed and hygiene of ultrafiltration, writes Chris Mercer.

Avure's high pressure system speeds up process

Sweden-based Avure's latest high pressure processing system for the food industry is one of the biggest innovations in food technology this year, according to market analyst Frost & Sullivan.

Food analyser measures fat, protein

A new food analyser from NIR Technology Australia uses near infrared transmission spectroscopy to measure the components of a broad range of foods.

Calcium may prevent polyps but cancer not clear

Calcium supplements might stop the development of polyps that sometimes lead to colon cancer but there is not enough evidence that the mineral can prevent colorectal cancer itself, finds a...

A first, pectin ingredient enters Cargill's portfolio

Acquisitive US ingredients firm Cargill leapfrogs into a leading pectin position as the Citrico acquisition clears allowing pectin products to fall into Cargill's portfolio, reports Lindsey Partos.

High pressure processing pushes to the fore

High pressure processing is emerging as one of the prime technologies food producers are using to extend the relatively short shelf life for their chilled products, reports Ahmed ElAmin.

Glanbia focuses on nutrition innovation

Glanbia Nutritionals has officially opened its Ireland-based innovation centre, a key part of its strategy for growth in higher value ingredients.

GM dairy herd promises 'medicine milk'

A New Zealand research group plans to create a genetically modified dairy herd capable of producing 'medicinal milk' that it says may be used to fight a range of diseases...

Tetra Pak markets extended shelf life systems

Tetra Pak has adopted a new strategy in selling its processing and packaging systems to dairy companies looking to extend the shelf life of their products.

EU scuppers Codex Parmesan standard

The 512 Italian dairies licensed to make Parmigiano-Reggiano, 'Parmesan' cheese to many, are celebrating a muted victory over copycat producers across the world after the EU successfully blocked moves for...

Ultrasound project to manipulate dairy processing

Scientists are developing ultrasound technology for the dairy industry capable of slashing production costs and enabling new, high-value products by manipulating ingredients during processing, writes Chris Mercer.

Tester detects heat exchanger cracks in minutes

A tester being marketed by a UK company can detect cracks within five minutes in heat exchangers used to pasteurise products such as milk and juice, according to a spokesman.

Parmesan puzzle heads Codex labelling debate

While debates on ingredient labelling and on Parmesan cheese are among the main issues at this week's meeting of the Codex Alimentarius, other items on the agenda include codes of...

Device packs cheese with thin, tough wrap

Under an agreement with Aviso Packaging, Outlook Group will market a new technology designed for the wrapping of cheese with a thinner, tougher material, the company claims.

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