The food and beverage major has released its first product range that leverages milk made with the company's proprietary enzymatic solution that can naturally turn lactose into dietary fiber.
The vast majority of new product development for functional foods featuring probiotics “remains in the dairy space”, but this may be more of a hindrance than a help for the sector’s growth prospects.
A study by market research company MSI-ACI for Dutch ingredient company Sensus says consumer interest in healthier foods in the Asia Pacific (APAC) region continues to grow.
FoodNavigator is at Food Ingredients Istanbul, scouting out the latest ingredient trends and developments in the region. Here are some that caught our eye.
A new report by Future Market Insights (FMI), Yoghurt Market: Global Industry Analysis and Opportunity Assessment 2015 – 2025 is being published in May 2016.
Products that deliver physiological benefits quickly such as those benefitting gut health or boosting energy – will be the most important trend for 2011, according to a new report.
Heavyweights in the bakery industry are this week showcasing their
latest innovations in Orlando, Florida, at the International Baking
Industry Exposition, where millions of dollars of deals are
expected to close over the next four...
Tate & Lyle has announced the introduction of a new line of
branded fibre ingredients called Promitor, which can be used in a
broad range of food products to help consumers meet fibre intake
targets.
Cargill has announced the launch of a proprietary ingredient system
to increase fiber content and maintain crispiness, as the company
expands its health-promoting solutions portfolio.
Adding soluble fibres, guar gum and pectin, to skimmed milk could
speed up the coagulation time, improving cost efficiency, and
impart nutritional benefits, say Irish researchers.
Germany's Mikro-Technik is set to expand distribution of its
functional wheat and bamboo fibres and powdered cellulose products
in the North American market, thanks to an exclusive agreement with
SunOpta.
With Europe now enforcing some of the strictest rules in the world
on the traceability of genetically modified ingredients, companies
that can offer a tracked identity preservation system are likely to
gain from demand by food makers...
Dutch ingredients firm Sensus has carried out new research to prove
the prebiotic effect of native inulin at only 5 grams, allowing
food manufacturers to make prebiotic claims on a relatively low
dose.
Swiss marketing group DKSH introduced a new fibre to the European
market last week, which could steal sales of the increasingly
popular ingredient inulin.
Belgian group Cosucra Warcoing is significantly increasing its
inulin and oligofructose production capacity by converting a former
sugar plant to chicory processing, as it aims to meet growing
demand for the ingredients.
Regular consumption of the sugar replacer Isomalt appears to have a
prebiotic effect on gut bacteria, according to preliminary findings
of a study being carried out in Germany.
Belgian firm Cosucra Groupe Warcoing is exiting the sugar beet
processing business to concentrate entirely on added value
ingredients for health foods, it announced this week.
Soluble fibre, the rising star of the ingredients world, has
traditionally been found and consumed in solid foods such as
cereals, vegetables and fruits. A new generation of soluble fibres
- formulated by a number of ingredients...
