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).
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.
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 (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.
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.
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.
Short-term shortages of wheat for food processors and longer-term price increases are likely to be the outcome of the wettest summer for a century, a crop specialist has warned.
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.
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.
The digestibility of foods like pasta – made up of starch in a protein matrix – may depend on the processing method, says new research that shows the importance of mixing on a finished product.
More price hikes for tapioca starch look to be on the cards as drought and pink mealybug infestation of Thai cassava crops has driven up raw material prices to unprecedented heights – with no relief on the horizon.
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.
Current industrial practice for the production of mashed potatoes involves energy intensive steps using water as the heat transfer medium to pre-cook...
The prices of staple foods could rocket by 15-20% over the next decade if food crops continue to be diverted into biofuel production, caramel colours...
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
Forget Atkins -- carbs are well and truly back on the menu, say supporters of the glycaemic index.You just need to know which ones to avoid. But is GI just a flash in the pan, or will it alter eating habits forever? Elaine Watson report
Leading toxicology experts will gather in Rome this month to discuss the latest research on the toxicity of acrylamide in food.The risk posed by food...
