FOOD INGREDIENTS NEWS

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Food Ingredients News Mar 09,2010

BENEO-Palatinit Championing New Candy Innovation

The Candy Innovation Matrix facilitates the development of creative and individual concepts for sugar-free candies with ISOMALT. It comprises a range of characteristics which can be combined as desired.

Food Ingredients News Mar 08,2010

Univar and Diastatische Producten Create Malt Distribution Agreement

Leiden-based Diastatische Producten manufactures “all natural” malt products for use in a variety of food and drink products, including bakery goods, breakfast cereals, chocolate bars and instant drinks.

Food Ingredients News Mar 05,2010

EFSA Concludes Safety of New Sucrose Esters

The Panel considers that there is no reason to believe that the sucrose monoesters of fatty acids per se produced by the new manufacturing process should in any way have biological or toxicological effects different from those of sucrose monoesters of fatty acids produced by the currently-used manufacturing methods.

Food Ingredients News Mar 04,2010

CNI Launches Solution for Fiber-Enriched Beverages

Fibregum Clear’ s low viscosity and excellent stability in acidic medium make it the #1 fiber choice to improve the nutritional profile of functional beverages and juices with no impact on their clarity, brightness and flavor

Food Ingredients News Mar 04,2010

Enzyme Launched for Natural Vanilla Extraction

Depol 40L from Biocatalysts Ltd is a unique mixed carbohydrase enzyme which has been specially developed to aid the extraction of natural vanilla extracts from vanilla pods.

Food Ingredients News Mar 03,2010

Synergistic Interactions Between Natural Preservatives Maximize Functionality – Study

Recent work at NIZO food research has focused on the synergistic interactions between antimicrobial peptides and natural extracts, as these classes of ingredients display different modes of action.

Food Ingredients News Mar 02,2010

Three New Origin Chocolates Added to Belcolade Exclusive Collection Range

Belcolade's Collection range includes dark, milk and white chocolates with specific and unique flavours and varied bouquets. Every origin chocolate is made using carefully selected cocoa beans, which reflect the differences of the regions where they are grown.

Food Ingredients News Mar 01,2010

WACKER Intensifies Biotech Focus

WACKER BIOSOLUTIONS will primarily focus on the growing sectors of food, pharmaceuticals and agrochemicals, alongside its existing portfolio of fine chemicals and chemical intermediates.