Müller Mühle SMART Pulses Pro legume flour
09 June, 2022Müller's Mühle Business Solution has released its SMART Pulses Pro range of legume flours.
Loryma extrudate
13 April, 2022This range of products offers functional extrudates that provide products with a variety of textures.
$12,600 fine for undeclared gelatin on yoghurt
18 May, 2020Queensland Yoghurt Company Pty Ltd was fined $12,600 after the ACCC allegedly found it had not disclosed gelatine ingredients on the label of some of its yoghurt products.
Creating chitin from prawn and fruit waste
11 May, 2020Scientists in Singapore have developed a new fermentation method to extract chitin from prawn shells using discarded fruit.
Ingredion Novation Lumina functional native starches
07 June, 2019The Novation Lumina functional native starches have been added to Ingredion's clean label texturisers range.
Alland & Robert Karaya gum
16 January, 2018Karaya gum is a natural gum exudation obtained by the incision of the stems and branches of Sterculia trees. It can be used for many food and pharmaceutical applications.
Alland & Robert Acacia gum
22 May, 2017Acacia gum is a natural product derived from acacia trees through the incision of the stems and branches of the Acacia. Established in 1884, Alland & Robert is a major supplier of Acacia gum worldwide.
FMC breaks ground on Thai MCC facility
25 March, 2013FMC Corporation has broken ground on a new microcrystalline cellulose (MCC) manufacturing facility in Rayon, Thailand.
Gelita Collagen Proteins
18 February, 2013Gelita Collagen Proteins are suitable for manufacturers producing confectionery, health beauty supplements, as well as manufacturers of pharmaceutical capsules.
Dairy product texturisers
17 January, 2008National Starch has added four products designed to deliver a range of rich, indulgent textures in dairy foods to its portfolio.
When crunch comes to chomp
06 August, 2005 by Richard McManuis, Product Manager, Instron Pty LtdMeeting customer expectations for product quality is essential to success in any competitive industry. In the grain-based food industry the need to maintain quality while satisfying customer demands for new products is an ongoing problem
Creating realistic, healthy meat substitutes
18 September, 2004In seeking to eat healthier food, more consumers are turning to vegetable-based meat substitutes that resemble chicken and beef. However, while many meat substitutes can be made to taste like beef or chicken, the texture is often mushy or flaky. A team of researchers at the University of Missouri-Columbia is helping create vegetable-based meat substitutes that are remarkably similar to the texture, appearance and feel of actual meat.
