Revyve egg replacer ingredient
09 August, 2024Revyve has launched its egg replacer ingredient for plant-based burgers, which is made from upcycled brewer's yeast.
Arla Foods Ingredients 'clear look' ingredient for fermented beverages
03 November, 2022Arla Foods Ingredients has developed a whey-based solution that allows the creation of fermented beverages that are both clear and high in protein.
Secrets of emulsifiers for cake manufacturers
09 September, 2022Palsgaard is showing how emulsifiers can reduce the egg content of cake recipes at the upcoming International Baking Industry Expo in the US.
Palsgaard PGPR 4190 for chocolate
02 August, 2021Palsgaard has launched a PGPR product for chocolate manufacturers.
Improving texture and reducing energy content
21 June, 2016The food industry is continuously looking for new, natural ingredients that improve the quality of food products and promote consumers' health.
Superfood shows promise as thickener and emulsifier
22 May, 2014Commonly touted as a 'superfood', chia seed may in fact live up to the title. When placed in water, the seeds form a gel that food technologists say could be used in new product development.
Low fat but with a creamy mouthfeel
12 February, 2014The development of oil-free emulsions is realising creamy mouthfeel products that are low fat or even fat-free.
Have your say on Quillaja extract
31 July, 2013Submissions on an Application to use Quillaja extract as a food additive are being sought by FSANZ. Quillaja extract is used in beverages to emulsify oil-soluble substances.
Emulsifier alternative for baking
28 October, 2009 byDSM Food Specialties is building on the successful introduction of its breakthrough enzyme technology Panamore, by adding a second product to the range. Panamore Spring is an enzyme preparation which offers bread manufacturers a cost-effective and sustainable alternative to the emulsifiers CSL and SSL (calcium and sodium stearoyl lactylate).
Sunflower oil-based whipping agent
28 October, 2009 byCream-filled cakes and desserts not only have to taste delicious and have a pleasant mouthfeel, they are also expected to be in line with the global wellness trend and health-oriented eating habits. However, many conventional dessert emulsifiers contain large amounts of saturated fats.
Sustainable emulsifier
03 July, 2009 byDanisco sustainable emulsifiers can be used to bind oil and water in food. The emulsifiers are based on sustainable palm oil or sustainable palm kernel oil and meet the increasing consumer demand for ethically correct consumer goods.
Sunflower lecithin
01 April, 2009 byCargill is introducing Topcithin SF, a clean label, non-GM, sunflower lecithin that does not require labelling as an allergen. Topcithin SF is commercialised in Europe, the Middle East, Africa and Asia–Pacific, with distribution in the Americas following soon.
Creamier and more stable ice-cream
10 April, 2008Creaminess, stability and shelf life are key elements to making high-quality ice-cream. Sherex Enlite enables manufacturers to improve product quality by addressing these elements.
Binder/emulsifier
13 September, 2006Oppenheimer has developed the Prontogel range of hi-functional proteins which are claimed to have increased water binding capacities. The soy protein-based binder can be used to prevent weight loss and shrinkage in processed meat products and help meat to retain its natural juices.
