Round-Up: Ingredients

Round-Up: Ingredients

Here is your weekly round-up of ingredients news. Next week’s round-up will focus on packaging news. To submit an item for inclusion, please contact Carly Wood at [email protected].

  • Corbion has been granted a European patent for its vinegar powder, covering a composition and process for producing the powdered vinegar, and use of it as a preservative in meat and other food and beverages.
  • Thew Arnott has secured Soil Association certification for its guar gum and locust bean gum products, supplied on behalf of product partner, German based Roeper.
  • Ornua Ingredients has launched a ready to use neutral ‘base’ Dessert Mix, developed to carry a range of flavours and inclusions, enabling the user to develop many different recipes from one product.
  • The two new Danisco Choozit brand cheese cultures, Choozit ST 20 and Choozit PC Fast, from DuPont Nutrition & Health, are designed to optimise production and consistently produce high quality, soft ripened cheese.
  • Ingredion has added four new products with a clean taste (CT) to its range of pulse based proteins and flours.
  • ADM has introduced a line of extracts that deliver a concentrated dose of the antioxidant compounds beta-carotene and anthocyanins in a variety of food, beverage and supplement applications.
  • Cargill is to invest €35 million ($37.7m) to increase its sweetener options across Europe in anticipation of the end of the European sugar quotas in October 2017.
  • Almonds are now the number one nut in new introductions in Europe with a 48% regional share and a new record high of 42% globally, according to Innova Market Research.
  • UK consumers look for snacks that contain natural ingredients and colours, according to new research, with many avoiding crisps or nuts with additive colours.
  • Irish biotechnology and R&D company Nuritas has unveiled details of a scientific breakthrough in the fight against the global diabetes epidemic.

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