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News > Ingredients

News in brief

DSM launches white cheese cultures

DSM introduced a range of white cheese cultures at the DSM Dairy Seminar held on June 2, 2016 in Istanbul, Turkey.

Beneo launches clean label native starch

Beneo has launched a clean label native rice starch made using a thermal production process developed as part of a three-year research project.

Price of butter futures jumps by 13%

Low milk prices and a cold, wet spring across Europe have combined to push butter futures prices upwards, according to Greenfields Ingredients, the UK division of Greenfields Ireland.

Label Insight aims to drive the food transparency revolution forward with cloud-based software

Food label transparency based on ingredients is becoming more important, Label Insight's VP of Data Dagan Xavier told DairyReporter, and he believes companies can capitalize by printing more claims and...

Do fermented foods contain probiotics? Not necessarily, says Ganeden

Fermented foods such as sauerkraut, kombucha, kimchi and yogurts containing ‘live and active cultures’ are healthy and tasty, but they are not necessarily packed with probiotics, says Ganeden Inc, the...

Experts react to ‘waste of money’ headlines against probiotics

A recent article posted on The Daily Beast went with the headline “Probiotics Are a Waste of Money for Healthy Adults.” The story itself is based on findings from a...

Me and my factory

Glanbia gears up production to meet rising demand

Glanbia Performance Nutrition’s Alex Baker tells Noli Dinkovski how his sports nutrition production site is meeting growing demand.

News in brief

Sensient Flavors introduces season-specific flavor combinations

Sensient Flavors’ latest line offers seasonal combinations for spring, summer, autumn and winter. With fruit flavors perceived by consumers as being healthier options than other flavors, Sensient’s line-up allows manufacturers...

Where East meets West: Highlights from FI Istanbul

FoodNavigator is at Food Ingredients Istanbul, scouting out the latest ingredient trends and developments in the region. Here are some that caught our eye.

News in brief

Lallemand takes over surface and ripening cultures business of DSM Food Specialties

Canadian company Lallemand, which develops and produces specialty cultures for food applications, has strengthened its position in dairy cultures with the acquisition of the surface and ripening cultures business from...

Frutarom launches NutraT antioxidants line for instant drinks

Israeli company Frutarom Health BU has introduced NutraT, an all-natural antioxidants line that will be launched at Vitafoods Europe, Geneva.

Coconut Cloud cracks the code with dairy-free, gluten-free creamer

The idea for Tundalaya’s newly launched Coconut Cloud, a minimally processed non-dairy creamer made from coconut milk powder, came from founder and CEO Kerry Carlson’s personal health journey.

News in brief

NutriScience Innovations offers new spray-dried form of lactoferrin

Connecticut-based NutriScience Innovations has launched a new spray-dried version of lactoferrin for supplements, foods and beverages.

Probiotic strains for dairy added by Probi

Probi has strengthened its functional food offer after acquiring a licence for two probiotic strains for use in food applications, primarily dairy, from fellow Swedish biotech company Probac.

Problem with pectin? Soy-polysaccharides could be the solution

Premium Ingredients has developed new stabilisers for acidified dairy drinks that it says will alleviate some of the strain created by rising prices and dwindling availability of pectin.

Canadian gov backs 40 centime probiotics to reach 1m Africans; invests €1.25m

A 40-centime probiotic powder sachet project that is permitting people to make 100 litres of nutrient-rich probiotic yoghurt or milk is boosting infant and child nutrition across sub-Saharan Africa, and...

'Turn traceability into a marketing tool,' say creators of farm-to-fork smartphone app

OriginTrail, an app created by Slovenian startup that allows consumers to scan processed products in the supermarket and trace ingredients back to the farm, means manufacturers can turn transparency commitments...

Arla Food Ingredients launches Maximum Yield to increase profits and cut waste

Arla Foods Ingredients has launched Maximum Yield, a new drive to raise awareness of the ways whey protein ingredients can enable dairy companies to maximize output, increase profits and cut...

Special edition: Getting more from your milk

Arla Foods Ingredients adapts to individual markets

Arla Foods Ingredients highlights the importance of local knowledge during new product development.

Whey, pea protein suppliers team up for line of functional proteins aimed at sports nutrition

For sports nutrition blending proteins to achieve customized delivery profiles is the big trend, and two companies, one from the plant world and the other from the animal kingdom, have...

EU healthy eating funding discriminates against plant proteins: ENSA

The EU is discriminating against soy and plant-based proteins that are nutritionally similar – or even healthier – than the sugary dairy products it has pledged to subsidise, says the...

Swedes form probiotic partnership on 2 (+2) strains

Swedish probiotic leader Probi has licensed two strains from fellow Swedish firm Probac with dairy and functional food applications in mind.

Orkla adds UK grocery to sales channels with Waverley Bakery acquisition

Bakery ingredients business Orkla Food Ingredients (OFI) has boosted its presence in the ice cream cones and wafers market with the acquisition of Scottish supplier The Waverley Bakery Limited.

Shredded Parmesan market growing despite wood pulp controversy

After various media outlets reported that much of the shredded 100% Parmesan cheese in the US contains wood pulp this past week, sources told DairyReporter that the shredded Parmesan cheese...

News in brief

Valio’s new counter shows whether you get enough iodine

According to dairy company Valio, Finnish adults are suffering from a slight iodine deficiency.

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