FOOD INGREDIENTS NEWS

Total Records Found:1884

Food Ingredients News Mar 19,2010

Palsgaard Creates Solution to Reduce Chocolate Costs

The outstanding performance of Palsgaard AMP 4448 means that the chocolate manufacturer can save up to 4 % cocoa butter or any other vegetable fat in the recipe compared to a recipe containing lecithin, and still achieve the same flow properties in the chocolate.

Food Ingredients News Mar 19,2010

Brøste Expands Liquid Smoke Family

Scansmoke EXCELLENCE 60 simply has much lower tar content than other smoke flavours, less tar fraction which means less cleaning and less pollution through the ventilation.

Food Ingredients News Mar 16,2010

Herza Chocolate Marketed on Health Platform

Chocolate pieces containing a high percentage of cocoa or ingredients with an antioxidant effect are suitable for use in muesli, desserts and ice cream. They can be advertised on the end product to generate an additional incentive to buy.

Food Ingredients News Mar 15,2010

Cargill Produces First Sustainable UTZ Certified Chocolate

Baronie, a leading Easter egg producer for the European market, has launched a range of eggs made with UTZ Certified chocolate produced by Cargill. The eggs are now available to buy from Dutch supermarkets.

Food Ingredients News Mar 11,2010

Frutarom Launches Authentic Strawberry Flavour

Initially developed for use in beverages, the new flavour is now available for a wider variety of applications, such as bakery, confectionery and dairy. It is available in different percentages from the named fruit (51 per cent, 90 per cent and 95 per cent).

Food Ingredients News Mar 11,2010

Danisco Introduces High Performing Cultures for Ethnic Milk Drink

YO-MIX TA 460 LYO has been specially developed to deliver consistent creaminess, flavour mildness, smoothness and viscosity to the ethnic milk drink ryazhenka – the third most-sold dairy product in Russia.

Food Ingredients News Mar 10,2010

Discovery of Fat Taste Could Hold the Key to Reducing Obesity

Dr. Keast: “We know that the human tongue can detect five tastes – sweet, salt, sour, bitter and umami (a taste for identifying protein rich foods). Through our study we can conclude that humans have a sixth taste - fat.”

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.