Ingredion Incorporated, a global provider of ingredient solutions has added ULTRA-TEX 1311 modified potato starch suitable for dairy desserts to its range of potato-based solutions for the US and Canada.
Cargill is expanding its portfolio of label-friendly SimPure starches, adding tapioca starches to its existing lines of corn- and potato-sourced starches.
Ingredion EMEA has developed an organic instant functional native starch, which can be used in certified organic products and delivers the quality of conventional ingredients.
Ingredion has launched new Novation Indulge 3620 and 3820 starches to meet consumers’ demand for clean and healthy eating while providing sensory attributes like smoothness, creaminess and a rich mouthfeel.
Ingredion is responding to the growing role that texture is playing in product development as it seeks to grow its starch business, part of its specialities unit.
Ingredion Incorporated and food scientists working in the global network of Ingredion Idea Labs innovation centers have launched a new texturizer, PRECISA 604 modified potato starch.
Recently showcased at FiE, Cargill's modified starch can reduce the fat content of yoghurt by at least 50% while keeping the taste and mouth feel of full fat yoghurt - but can it meet consumer demands for clean label?
Dollar sales of Chobani’s Simply 100 Greek yogurts have grown 25% in the first five months of 2015 vs the same period last year, while unit sales are up 28%, says the firm, which is re-launching the range with ‘blended’ formulations (rather than fruit-on-the-bottom)...
GEA Barr-Rosin has partnered with Polish market company, GEA Process Engineering to supply PEPEES Group in Poland with a potato starch drying system including cabling, drying, sifting, cooling, conveying, silo loading and an advanced plant control system.
The UK Advertising Standards Authority (ASA) has dismissed a complaint that challenged claims that Yoplait's strained Greek-style Liberté yogurt is ‘naturally thick’.
China’s National Centre for Food Safety Risk Assessment yesterday moved to reassure consumers that maltodextrins added to infant formula and other foods are safe when used within set limits.
A new ice cream ingredient can reduce fat content by 20 per cent whilst enhancing the product’s creaminess and reducing costs, according to the manufacturer Tate & Lyle.
Better thickening, gelling and film-forming properties than other starches thanks to a high amylose content are the benefits claimed for the native pea starch from food ingredients company American Key Products.
Tate & Lyle is introducing a modified starch that can be used to reduce fat levels in yoghurt by 30 per cent while still delivering a creamy texture – and can help keep costs down.
New developments could help bioplastics emerge from its early infancy in the coming years, according to a report from Environmental Data Services, but some obstacles still remain.
Beating the high costs linked to the price of wheat flour on
today's market, bakers in the African country of Ghana can now
access a cheaper alternative produced with cassava and maize.
There is evidence that European potato starch suppliers are losing
out to Chinese competitors, as anti-dumping measures drive rampant
growth for leading Chinese starch maker.
Ulrick & Short's ready to use Eziglaze for bakery products
offers a clean label alternative to egg- and milk-based
ready-to-use glazes, and can help a baker's bottom line, according
to the company.
Puratos and Novozymes have teamed up to develop a bio-solution to
help industrial cake manufacturers increase the softness and
freshness of their products, the companies have announced.
Royal DSM and Avebe Food will jointly develop and market a natural
ingredient the two companies claim will act as a fat
replacer, adding creaminess and other texture
qualities to foods.
The European Commission has announced that it will approve BASF's
Amflora genetically modified potato to be grown in Europe, the
first authorisation for the growing of a GM crop in Europe since
1998.
Danish group Danisco has become the latest in a string of
ingredients firms to pass on increased raw material and energy
costs to the market, announcing today that it is to up the mark on
its glucoamylase for the US brewing and portable...
Danisco has extended its bakery enzyme range with a new amylase
enzyme that slows down the staling of industrial bakery products,
and extending the shelf life of bread.
MGP Ingredients is set to start full production of its fibre
enhancement product FiberRite RW, which has so far been available
in limited supply during a period of market testing, said the firm.
ICI subsidiary National Starch is the latest ingredients firm to
drive into the soaring Chinese food market, unveiling a new
technical centre adjacent to its recently opened production plant,
writes Lindsey Partos.
Looking to boost growth in the sluggish caramel colour market, the
world's largest manufacturer, DD Williamson will extend its reach
in the burgeoning Chinese market with the extension of its liquid
product line for Asia,writes...
An improvement in the quality of flour ingredients is the focus of
new research by US government scientists who are taking a closer
look at hundreds of different proteins in the wheat kernels.
Russia has a long history of starch production, but the collapse of
the Soviet Union was a major blow to the industry, from which it is
only now beginning to recover. But with almost all of the growth
coming from corn starch, rather...
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...
Faced with rising costs for starch ingredients sourced from
stock-squeezed wheat and corn the global food industry is on the
look out for better value alternatives. A recent report on the
modified starch market suggests that the tropical...
French yeast giant Lesaffre is driving deeper into the US market,
announcing a link up this week with crop processing titan Archer
Daniels Midland to break ground on a new yeast plant in the US.
Tackling the stable bakery market, Danish functional ingredients
supplier Danisco has launched the next generation of enzymes for
dough-strengthening and increased volume for the final baked
product.
Agribusiness giant Archer Daniels Midland yesterday announced it
will increase its capacity for the production of the sweetener
liquid sorbitol at its Decatur plant in the US by 60 per cent.
A tapioca-based speciality starch promises noodle manufacturers
increased cooking yields, improved processability, and better
control over end-product parameters, according to National Starch.
British manufacturer of carbohydrate ingredients Tate & Lyle is
to expand the capacity of its krystar crystalline fructose plant in
Lafayette, Indiana by 20 per cent. Due to be completed by August
2003, the company said that no...
Starch ingredients company Cerestar formally launched a bio-organic
sweetener at Health Ingredients Europe in Paris this week.
CBio-Sweet is derived from bio-organic wheat and hydrolysed with
non-GMO enzymes.
Danish enzyme company Novozymes claimed this week that research
into local crops in Brazil as a source of inexpensive and
nutritious food is part of a cooperation agreement between
Novozymes Latin America and Tecpar, the institute...
