news
Kellogg launches Rice Krispies® Gluten Free cereal
12 May 2011 | By Kellogg Company
Starting in June 2011, grocery stores across the U.S. will begin stocking new Kellogg's® Rice Krispies® Gluten Free cereal alongside the original variety.
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Ingredients
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Tate & Lyle develops new beverage sugar reduction concepts
10 May 2011 | By Tate & Lyle
Tate & Lyle's global optimisation service, OPTIMIZE™, helps food manufacturers to formulate food and drinks recipes which cost less but retain their original taste...
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Senomyx granted US patent covering the use of Sucralose enhancer S2383
28 April 2011 | By Senomyx
Patent covers foods and beverages containing S2383, a highly effective enhancer of the sweetener sucralose...
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Nestlé confectionery Journey with colours
15 December 2010 | By Steve Tolliday, Principal Product Technologist, Nestlé Product and Technology Centre
Colour in food is important. It is one of the drivers for the consumer in selecting specific foods and when combined with flavour and texture, adds to the overall enjoyment of the consumption of food. Historically, confectionery has been full of bright, exciting colours to ensure its appeal to the…
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Methods to evaluate enzyme performance
15 December 2010 | By Sarab Sahi, Principal Research Officer, Baking & Cereal Processing Department, Campden BRI
Enzymes are widely used in the cereals industry to improve processing performance1 and product quality in a range of food products. Industrial baking in particular uses microbial enzymes as processing aids to improve dough properties as well as to improve product quality and shelf-life, and is an area where there…
news
V8(R) Juice is hotter than ever with the introduction of low sodium 100% vegetable juice
31 August 2010 | By Campbell Soup Company
Campbell Soup Company is bringing on the heat to low-sodium foods with the introduction of V8 Spicy Hot Low Sodium 100% vegetable juice.
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Nestlé invests CHF 500 million in coffee projects, doubling direct purchases
31 August 2010 | By Nestlé
Nestlé has launched the Nescafé Plan in Mexico City, bringing together Nestlé's commitments on coffee farming, production and consumption.
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Mars Chocolate sets industry challenge: Follow our lead in sat fat reduction
30 August 2010 | By Mars Chocolate
Mars Chocolate has issued an industry-wide call to action for chocolate manufacturers to follow its lead and reduce their saturated fat content.
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Polydextrose: No compromise with taste or texture
26 August 2010 | By Dr. Jérôme Tauzin, Product Manager Fibres, Tate & Lyle
Polydextrose is a soluble fibre with prebiotic properties that is very well tolerated, has a low glycemic response, is clean-tasting and easy to use. With only one kcal/g, it is also a premium, low-calorie bulking agent used to provide body and texture in reduced-calorie, no added and sugar free foods.…
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Salt reduction and the consumer perspective
12 May 2010 | By Johanneke Busch, Gerda Feunekes, Beatrijs Hauer and Wilma den Hoed, Unilever R&D Vlaardingen
In recent years, scientific studies have shown that salt intake can cause high blood pressure and associated heart diseases. Conversely, there is clear evidence that significant reductions of salt intake lead to large reductions in blood pressure, heart diseases and strokes1. Other important risk factors for these cardiovascular diseases are…
news
Explosion of opportunities in Nutraceuticals
23 April 2010 | By
New research from Business Insights has revealed that despite costs of over $10m to gain the right to claim that a food or drink product has a health benefit, investing is worthwhile.
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The challenge of clean label reformulation
22 February 2010 | By Holly Hughes, Charles Speirs & Sarah Chapman, Campden BRI
With consumers becoming more aware of what is in their diet, there is a growing interest in more ‘natural' and healthy foods free from additives. The UK food industry is under increased pressure to simplify ingredient lists and remove ‘artificial' additives from foods. The increasing popularity of the clean label…
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Ingredients: Modulation of saliva flow, saliva lubricating properties and related lingering perceptions by refreshing water ice consumption
10 September 2009 | By D. Labbe & N. Martin, Department of Food Consumer Interaction, Nestlé Research Centre
Refreshing in foods and drinks is a perception strongly related to mouth state after product consumption. Oral dryness and roughness are lingering perceptions negatively related to refreshing perception whereas mouth wetting perception is a positive driver of refreshing perception. Since saliva seems to be related to mouth wetting, we explored…
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Industry Insight: Established relationships and high performance
10 September 2009 | By Ian Davidson, Exxon Mobil Lubricants & Petroleum Specialities
The second and concluding part of New Food's interview with Ian Davidson, Exxon Mobil Lubricants & Petroleum Specialities, discusses what the future will bring both for the company and for the industry.
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Proteins: a source of clean label ingredients
20 February 2009 | By Fred van de Velde & Arno Alting, Project Managers Ingredient Technology, NIZO food research
Consumer awareness of additives drives the industry to launch natural and/or clean label products. Products without added flavours and colourings or with only natural flavours and colours are well known in the market. However, further cleaning of the product label is thorough as it focuses on functional additives and texturising…
