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.
