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6 November 2015 | By Victoria White
Starting in late spring, select KIND Fruit & Nut bars like Apple Cinnamon & Pecan and Almonds & Apricots in Yogurt, will contain between 15 and 50 percent less added sugar...
30 October 2015 | By Lia Bax, Product & Sales manager Sisterna BV The Netherlands
Lia Bax discusses the emulsion power of sucrose esters and gives an overview of the numerous and sometimes unexpected products they can be used in...
28 October 2015 | By New Food
In this issue: Listeria in ready-to-eat-foods, acrylamide in food, ingredients supplement, a comparison of ATP devices, aquaponic technology, brewing supplement, fat functionality in emulsified foods, traceability audits, developments in mycotoxin analysis, hygienic design of pumps, and much more...
28 October 2015 | By Geoff Talbot, The Fat Consultant
An emulsion is a fine dispersion of liquid droplets in another liquid continuous phase in which the droplets are immiscible or insoluble. In food terms, the two phases are generally oils and water. Food emulsions tend to take one of two forms – either oil in water (O/W), e.g. cream…
28 October 2015 | By Ulli Zimmer, Head of Sales, Business Line, Hygienic Pump Technology, GEA Tuchenhagen GmbH
Critical importance is placed on hygiene in the production of food and beverages. Strict hygiene regulations apply as they are set forth in legislation. In addition to assuring careful transport of food products, components used in the food-processing and cosmetics industries must satisfy many stipulations.
23 October 2015 | By Victoria White
PHE's "Sugar Reduction: The Evidence for Action", outlining a broad range of measures for sugar reduction, including a tax on high sugar products, has been published...
21 October 2015 | By Kate Douetil
Food ingredients Europe & Natural ingredients will present innovative solutions to reduce salt and sugar levels, in both the food and beverage industry...
6 October 2015 | By Victoria White
The competition will fund up to £10 million in projects aimed at reducing sugar, salt and fat and increasing dietary fibre in food and drink...
5 October 2015 | By Victoria White
AAK Miyoshi JP will focus on products for the chocolate and confectionery, bakery, dairy and infant nutrition markets...
2 October 2015 | By Victoria White
Cargill is set to unveil its next-generation sweetener, EverSweet, at SupplySide West. It is expected to be commercially available in 2016...
1 October 2015 | By Victoria White
The acquisition of the savoury flavour company complements ADM's WILD Flavours and Specialty Ingredients business unit
30 September 2015 | By Victoria White
CAP’s decision to carry out a public consultation responds, in part, to changes in children’s media habits and evolving advertising techniques...
25 September 2015 | By Victoria White
The acquisition reinforces AAK’s speciality oils and fats strategy and offers the company a strong foothold in India...
24 September 2015 | By Key Technology
With unprecedented full object surface coverage, multi-sensor data fusion and the highest resolution cameras and laser sensors available on a digital sorter, VERYX achieves new levels of detection and discrimination of foreign material and product defects...
16 September 2015 | By Victoria White
The 15,700-square-foot site will include lab, office and meeting space - including dedicated lab space for mint and oral care products - and will house a staff of flavourists and applications technologists...
