TIC Gums targets dairy firms with new carrageenan
A new cold-water soluble carrageenan system claims to allow manufacturers of dairy goods to achieve a creamy texture and smooth mouthfeel in applications that cannot be heated.
News & Analysis on Food & Beverage Development & Technology
A new cold-water soluble carrageenan system claims to allow manufacturers of dairy goods to achieve a creamy texture and smooth mouthfeel in applications that cannot be heated.
Oilseed processor Bunge has appointed new leaders to a number of its business units as part of a general reorganization strategy designed to support the company's growth plans.
Weight management was a topic on many people's lips at HIE in Frankfurt last week, with a particular emphasis on satiety. But while several satiety-boosting ingredients are grabbing industry attention, are consumers ready for the concept?
Most consumers have a general understanding of the term 'whole grain', but they remain vague on the health benefits of these foods and on ways to identify them in stores, according to a study published this month.
Food and advertising groups might be up in arms about stringent new UK food ad regulations but some believe the measures don't go far enough.
Givaudan's £1.2bn acquisition of Quest International underlines the Swiss firm's ambitions in the global flavour industry.
The growing popularity of whey protein is creating new opportunities - though relatively low consumer recognition must still be overcome.
The potential of the brain health nutrition market is only starting to be realised, and Nestlé underlined its intentions yesterday to get a head start on the competition with the signing of an agreement with the Swiss Federal Institute of Technology...
The sugar industry must take greater responsibility to ensure the successful restructuring of the EU market, said the European Commissioner for agriculture.