Emulsifiers
Hydrosol reformulates product recipes to reduce sugar and fat in dairy and deli foods
Selected hydrocolloids and vegetable fibre substitute for the beneficial technological properties of sugar and fat.
Palsgaard showcases new cake emulsifiers at IBIE
Palsgaard will highlight the benefits of its powdered whipping-active cake emulsifiers at the International Baking Industry Expo (IBIE) in Las Vegas, 8-11 September.
July/August 2018
Emulsifiers & stabilisers Conveying Caps & closures Plastics & films Show Issue: Tea & Coffee World Cup, iba.
Protein solution from Arla targets protein bar market
Denmark-headquartered Arla Foods Ingredients has confirmed development of a single whey protein solution to address textural deterioration in protein bars.
Business news, Food safety, Ingredients, New products, Processing
Teenagers skipping dairy, says survey
The Hippocratic Post website reports that Britain’s teenage girls are ditching dairy, according to a survey among 2,000 UK adults, including over 1,000 parents, which showed that almost 1 in 5 teenage girls aged 13-19 are drinking less milk than two years ago, and one in six have cut it out of their diets altogether.
Chocolate sugar and fat reduction project unveiled
Research institute Campden BRI is inviting companies to join research into the evaluation of viable routes for sugar and fat reduction in chocolate and related products.
Chocolate and confectionery club
Campden BRI is inviting ingredient suppliers, chocolate manufacturers and manufacturers of processing equipment to join research into the evaluation of viable routes for sugar and fat reduction in chocolate and related products.
Round-Up: Ingredients
Here is your weekly round-up of ingredients news. Next week’s round-up will focus on packaging news.
Palm-free emulsifier range
Thew Arnott is offering a new portfolio of palm-free emulsifiers.
September 2016
Product Focus: Bakery Ingredients: Emulsifiers, stabilisers, thickeners & gelling agents Packaging: Plastics; Wrapping Processing: Control & automation Show coverage: PPMA Total (27-29 September, Birmingham, UK)
Get control over ice cream coatings
Applying the right emulsifiers in the right way can make a world of difference to chocolate and compound ice cream coatings, says Palsgaard’s Arne Pedersen, product and application manager, bakery and confectionery.
Business news, Ingredients, New products, Packaging, Sustainability
Bread boosting starch
For bread manufacturers, Ulrick & Short has launched two starches that not only increase shelf life, but also enhance the height and softness of the loaf with no detriment to taste or texture.
Orange colours launched
KleurCraft has launched new orange colour ingredients for healthy and clean label products.
DuPont raises sustainability bar
DuPont Nutrition & Health has announced changes in its emulsifiers business that it believes will raise the sustainability bar for companies across the global food industry. All palm oil sourced by the DuPont facility in Grindsted, Denmark, where the company manufactures the majority of its emulsifier products, will be CSPO-certified (certified sustainable palm oil) as […]