Whey protein may aid low-fat yoghurt formulation: Study
The addition of whey protein may boost the textural properties of low-fat yoghurt to levels comparable with its full-fat counterpart, according to new research.
Archives for June 13, 2011
Dispatches from IFT
Positive results from SDA omega-3 soybean oil trials
Manufacturers of everything from nutrition bars to salad dressings, pasta sauces and margarine are seeing encouraging results using soybean oil developed by Monsanto and Solae rich in the omega-3 fatty acid SDA (stearidonic acid).
Special Edition: Functional Food Trends
Leatherhead: Japan lead under threat in global €16.75bn functional foods market
The birthplace of functional foods, Japan, continues to be the world’s most robust with 38.4% of a global functional food market of $24.22bn (€16.75bn), according to a Leatherhead report utilising tight functional food definitions.
Egg replacement is on the rise, says Ingredia Group
Egg replacement is an up and coming trend for food manufacturers – for food safety and improved functionality – as well as to cut costs, according to Harmony Villemin, a project manager with Ingredia Group.
PepsiCo announces mid-calorie cola trial for US market
PepsiCo is planning to trial a new mid-calorie cola drink with 60 per cent less sugar in the US this summer.