New research into slowly digested starch could help tackle obesity

Slow release energy project secures second year of support

By Gwen Ridler

A PepsiCo and Quadram Institute-led project developing foods that slowly release energy to help battle obesity has been granted a second year of support by the European institute of Innovation & Technology (EIT).

Remypure: is suited to applications that go through demanding processing, such as dairy desserts

Rice starch in clean-label first

By Noli Dinkovski

A ‘clean-label’ rice starch that is said to perform well under harsh processing conditions such as low pH, high temperature or high shear, has been introduced by Beneo.

Deltamalt FN-A and FN-B: millers can improve flour by adding just one enzyme system

Baking quality boosted by new enzyme systems

By Noli Dinkovski

Two new enzymes designed to lower the ‘falling number’ of flour – the measure of the flour’s natural enzymatic levels – have been developed by German company Mühlenchemie.

Tate & Lyle's Claria starch product has clean-label credentials

Clean label demand ups

By Nicholas Robinson

Consumer demand for simpler labels is driving manufacturers to formulate 'label-friendly' products, according to Tate & Lyle (T&L) director of applications Jim Carr.

Tate & Lyle's 'clean-label' starch is the latest in a raft of launches

Making use of simpler ingredients

By Rick Pendrous

Tate & Lyle’s (T&L’s) launch of its Claria functional ‘clean-label’ starch is the latest in a raft of supplier introductions that appeal to consumer demand for foods that make use of store cupboard ingredients.

Gluten-free bread could be about to become softer

More need for gluten-free starches

By Nicholas Robinson

In response to an increase in consumer demand for gluten-free (GF) baked goods, ingredients firm Ingredion has launched a range of GF texturising starches.

The fibre is extracted from the bambo shoots not the cane

Fibre’s free-from promise

Clean-label specialist Ulrick & Short is developing a versatile fibre extracted from bamboo shoots that has potential for the gluten-free market.

Gluten enhancer to bring benefits to wheat

The way to boost functionality of low-gluten flour

DeutscheBack’s TopBake Gluten Enhancer series contains enzymes, vegetable fibres, hydrocolloids and ascorbic acid to compensate for the weak gluten properties of some bakery ingredients or reduce the amount of gluten used.

New clean-label flour offers multiple benefits

Clean-label flour with shelf-life

Kampffmeyer Food Innovation says its new clean-label functional flour provides baked goods with high-volume, extended freshness and a soft texture.

Higher sugar prices boosted results at Tate & Lyle for the period ending December 31

Tate & Lyle results sweetened by sugar prices

By Dan Colombini

An increase in the price for iso-glucose, driven by strong sugar prices, has boosted results at Tate & Lyle, according to city analysts, following the firm’s latest trading update.

Cut monoglyceride costs by 30%

Cut monoglyceride costs by 30%

AB Enzymes has launched the most recent addition to its Veron baking enzyme range: a monoglyceride replacer called Veron GMS+.

Splenda performance: High intensity sweetener volumes were particularly strong, up 17% on the first half of last year

High-value ingredients boost Tate & Lyle results

By Lynda Searby

Tate & Lyle has delivered a solid first-half performance thanks to strong by-product returns, high-volume sucralose sales and performance-focused measures implemented under its new chief executive.

Trehalose offers novel solution to soggy mash

Trehalose offers novel solution to soggy mash

By Elaine Watson

Adding trehalose to mashed potato could stop shepherd’s pies and other prepared foods from forming pools of water as they defrost, enabling some products currently supplied chilled to be frozen.

Starch reality

Starch reality

By Hayley Brown

The use of starch in the food industry has a long history, which can be traced back to the blockade of Napoleon Bonaparte's France in 1806, when...

Plenty to gain from tiny grain

Plenty to gain from tiny grain

By Sarah Britton

Ancient Ethiopian grain teff - a type of grass - offers an impressive nutritional profile and is making its way over to the UK. But manufacturers...

A test of taste

A test of taste

By Lynda Searby

Free-from foods are finally breaking into supermarkets, but matching the quality of standard products is proving a challenge, reports Lynda Searby

A bowl full of opportunity

A bowl full of opportunity

By Elaine Watson

Consumers want less sugar, less fat, less salt, and a clean label to boot, which means MSG, hydrolysed vegetable protein and modified starch are off the menu for soup makers, says Elaine Watson


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