Emulsifiers, stabilisers, hydrocolloids

Mona Schmitz-Hübsch: ‘The emphasis has shifted from what has been removed from products to what is going into them’

FEATURE

Clean-label: Adding more to the mix

By Lynda Searby

The concept of clean-label has moved beyond the removal of certain ‘nasties’ in products to the insertion of ingredients that enhance health... and even the way a product is produced.

The starch is suitable for processed meats, chicken nuggets and meat-containing ready meals

Potato-based starch offers boost to meat yields

By Noli Dinkovski

A new potato-based starch is able to improve the yields of “cost-sensitive” meat products by 10–20%, while remaining effective in food cooked at lower meat core temperatures, according to its maker.

Direct Food Ingredients directors (left to right) Steve Loake, Cath Hough and Brigg Simpson

70-strong ingredients range rolled-out

By Noli Dinkovski

A 70-strong branded range comprising products from most of the main ingredients groups is to be rolled out throughout the year by Direct Food Ingredients (DFI).