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Barry Callebaut to acquire assets of American Almond
8 June 2015 | By Victoria White
The Barry Callebaut Group has signed an agreement to acquire the customer portfolio, brands, recipes, and manufacturing equipment from American Almond...
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Ingredients
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Nutrifoods 2.0: The impetus towards functional foods and nutraceuticals to face the 21st century
29 October 2014 | By Francesc Puiggròs, Ignasi Papell and Lluís Arola, Technology Centre of Nutrition and Health, Universitat Rovira i Virgili
It is widely accepted today that multifactorial aetiologies characterise many chronic diseases, including metabolic syndrome, menopause, and general ageing, and that a lifestyle full of homeostatic disturbances and even shift work can lead to obesity. To combat such diseases and adverse health conditions, an increasing number of functional foods and…
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Ingredients: Lowering the fat content in cheese
2 September 2014 | By Dr E. Allen Foegeding, William Neal Reynolds Distinguished Professor, North Carolina State University
The world food supply is constantly transforming to meet consumer needs that vary from culture to culture. Lowering the fat content in certain foods has been a goal for several decades due to either a desire to reduce overall calories or avoiding certain types of fat, or fat in general.…
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New almond product introductions continue to climb worldwide
21 August 2014 | By
According to the latest Innova Market Insights Global New Products Report, almonds outpaced overall food and nut introductions around the world in 2013, climbing 35 percent, compared to a 10 percent increase in 2012.[1] As the number one ingredient nut for eight years running, almonds continue to lead new product…
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Sodium reduction in ready meals
2 January 2014 | By Martin G. Wilkinson, Department of Life Sciences, University of Limerick
Daily salt intake, mainly in the form of sodium chloride, is obtained from either discretionary (salt cellar) or nondiscretionary sources (processed ready meals, snack foods, restaurants and takeaways). Consumers are now obtaining the vast majority, around 75 per cent, of their sodium intake from non-discretionary sources such as ready meals,…
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Functional Ingredients supplement 2013
4 November 2013 | By Supriya Varma, Pretima Titoria, Mia Naprta, Gianluigi Mauriello, Diamante Maresca, Clorinda Malmo, Annachiara De Prisco
Tea innovation around the world An update for gluten-free applications Microencapsulation for functional foods: a focus on the vibrating technology
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Low calorie sweeteners: Consumer perceptions of safety and use in weight control
28 August 2013 | By Helena Gibson-Moore Nutrition Scientist, British Nutrition Foundation
This article presents an update on low calorie sweeteners including results from consumer research which examined attitudes towards low calorie sweeteners, the European Food Safety Authority’s (EFSA) consultation on the safety of aspartame, Stevia in the marketplace and the role of low calorie sweeteners in weight management. A preference for…
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Quality products you can always feel good about: learn about Coke’s ingredients
14 August 2013 | By Coca-Cola
Earlier this year, we announced our global commitments for a happy, healthier world...
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Reducing fat and sodium in cheese
19 June 2013 | By Professor Donald J. McMahon, Western Dairy, Utah State University
Health regulators seek to reduce dietary fat intake and sodium intake by stipulating that cheeses should be made with lower fat and lower salt contents. However, both fat and salt contribute to cheese flavour, and fat especially impacts cheese appearance, texture and melting. Cheese is adversely affected by fat and…
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Ingredients supplement 2012
8 November 2012 | By Sandra Caldeira / Petros Maragkoudakis / Dr Evangelia Komitopoulou
Natural and artificial sweeteners – what are the health issues? (Sandra Caldeira - Project Manager, Nutrition and Health, IHCP, European Commission / Petros Maragkoudakis - Scientific/Technical Project Officer, Nutrition and Health, IHCP, European Commission)Available in vitro methodologies for prebiotic and probiotic functionality (Dr Evangelia Komitopoulou - Head of Food Safety,…
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In a nutshell: Dr Doris Engesser-Sudlow, DuPont
6 November 2012 | By Helen Bahia, Editor, New Food
Dr. Doris Engesser-Sudlow of DuPont Nutrition & Health looks at how customers can benefit from a complete safety and ingredients portfolio.
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Ingredients Supplement 2011
2 November 2011 | By Lionel Jublot, Supriya Varma
Pushing boundaries of flavour analysis (Lionel Jublot, Project Leader and Flavour Scientist, Unilever Research and Development) Maximising the health benefits of lycopene isomers (Supriya Varma, Food Scientist, Frito-Lay, a division of PepsiCo) Preview of FiEurope and Ni2011
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From waste product to food ingredient: The extraction of abundant plant protein RuBisCo
13 May 2011 | By Fred van de Velde, Group Leader Ingredient Technology, and Arno Alting, Project Manager Applied Protein Technology, and Laurice Pouvreau, Project Manager Vegetable – Derived Ingredients, NIZO Protein Centre, NIZO food research
Due to an ever-growing population, proteins extracted from existing agricultural side-streams are of high interest for food processors. RuBisCO, being the most abundant protein in the world, is a very good candidate for food applications. However, up to now, the greenish colour associated with RuBisCO preparations made consumer acceptance very…
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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…
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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.…
