Waxy starch could produce non-milk cheese: Study
24-Mar-2009 - Replacing rennet casein with waxy maize starch and carrageenan may produce imitation cheeses with...
Rise in gut hormone levels key to satiety factor in low GI foods: Study
24-Mar-2009 - With satiety food formulations on the rise, breakthrough research from British scientists offers a deeper...
NSFI gets indulgent with Novation
19-Mar-2009 - National Starch Food Innovation (NSFI) has added another product to its Novation clean label starch...
Ulrick & Short launches new starch for ready meals
17-Mar-2009 - The growth in ready meals, plus desire for clean-label, restaurant-style products has led the UK’s...
Electrospun fibres could expand bioactive encapsulations
17-Mar-2009 - Beta-carotene, a food colour and antioxidant, can be nano-encapsulated in special spun fibres, offering formulators...
Weekly comment
Could sugar shake off its bad boy image?
16-Mar-2009 - Sugar could be shedding its bad boy image to take a surprise spot on the...
Alginate may lead to low GI rice noodles: Nestle
16-Mar-2009 - Formulating rice noodles with alginate may enhance the structural properties of rice dough, which could...
ABF trading update shows sugar and ingredients growth
24-Feb-2009 - The sugar and ingredients divisions of Associated British Foods (ABF) are expected to show...
Nordzucker, Danisco negotiate new sugar deal price
20-Feb-2009 - Nordzucker will buy Dansico Sugar for DKK5.45bn, a renegotiated price following the divestment of one...
Cosun saves Nordzucker-Danisco deal
18-Feb-2009 - Cosun has agreed to buy part of Danisco Sugar business to satisfy antitrust conditions on...
New National Starch range to withstand processing rigours
17-Feb-2009 - National Starch Food Innovation has extended its Novation range of functional native starches with the...
Final sugar high for Danisco pending sale
30-Jan-2009 - Danisco has reported a good result for its 2008/9 sugar campaign, which should be the...
Syral centre of excellence to boost innovation
21-Jan-2009 - Syral is building a new centre of excellence which it hopes will strengthen innovation...
Unrefined sweeteners bring antioxidant boost to bakery: Study
20-Jan-2009 - Fresh evidence from researchers in the US suggests that substituting refined sweeteners with unrefined equivalents...
Ungerer launches oat fibres as natural flavour carriers
19-Jan-2009 - Ungerer has developed a new range of flavoured oat fibre powders that are imbued with...
Real Good Food combines bakery and sugar divisions
16-Jan-2009 - The Real Good Food Company has announced it is consolidating two of its businesses which...
Fibre-rich ice-cream gets formulation boost: Study
15-Jan-2009 - Dietary fibres may control crystallisation and recrystallisation in ice creams, and offer new formulation possibilities...
Danisco-Nordzucker sugar deal delayed a month
13-Jan-2009 - The sale of Danisco Sugar to Nordzucker now looks unlikely to close this month as...
Draft novel foods opinion on touchi extract
13-Jan-2009 - A Japanese bid to introduce a new black bean extract to Europe to block the...
Resistant starch-enriched milk puddings pass sensory tests: Study
09-Jan-2009 - Adding resistant starch to milk puddings produces formulations that are acceptable to consumers, particularly those...
National Starch launches ingredient for reduced-fat cakes
08-Jan-2009 - National Starch Food Innovation (NSFI) is launching a new specialty starch derived from tapioca, which...
ABF reaches acquisition agreement on Ebro Spanish sugar business
15-Dec-2008 - Associated British Foods (ABF) has announced that it has reached an agreement with Ebro Puleva...
Avebe launches fat-replacing potato starch for cakes
09-Dec-2008 - Avebe has announced two new applications in its Etenia range of potato starches, including as...
Roquette plans for an open, sustainable future
08-Dec-2008 - Marc Roquette shares his vision of a future where the glucose molecule, microalgae, and sustainability...
Science supports modified starch as fat replacer and creaminess enhancer
08-Dec-2008 - A potato starch-derived ingredient may enhance the creaminess of low-fat yoghurt to that of...
