ARTICLES
Royal DSM, the global Life Sciences and Materials Sciences company, announced it has signed agreements to acquire a 19% equity interest in Yantai Andre Pectin Co. Ltd. (Andre Pectin).
May 7, 2013
Yantai Andre is a China-based producer of texturing ingredients.
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Gum Technology’s GumPlete stabilizes viscosity over a wide temperature range, minimizes syneresis in freeze/thaw and microwaveable applications, and helps stabilize emulsions.
April 17, 2013
Gum Technology Corp.’s Coyote Brand GumPlete leverages the best attributes of gums and starches to create a stabilizing system that reduces overall hydrocolloid use; helps maintain system integrity; and creates a cleaner flavor release with enhanced mouthfeel.
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A team of Virginia Tech researchers has succeeded in transforming cellulose into starch.
April 16, 2013
The process has the potential to provide a previously untapped nutrient source from plants not traditionally thought of as food crops.
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DuPont Nutrition & Health is expanding its microcrystalline cellulose (MCC) offering through an extended agreement with Taiwan-based Mingtai.
April 16, 2013
The agreement includes development, production, distribution, marketing and sale of the hydrocolloid to the global food industries.
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CP Kelco announced plans to expand production at its San Diego facility by roughly 40%.
February 28, 2013
CP Kelco announced an expansion of its San Diego facility which will expand capacity by roughly 40%.
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Christopher M. Cuddy has been promoted to the newly created role of president of sweeteners and starches in the Corn business unit of Archer Daniels Midland.
February 27, 2013
Christopher M. Cuddy has been promoted to the newly created role of president of sweeteners and starches in the Corn business unit of Archer Daniels Midland.
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PenTech NG is great for manufacturers who need a cost-effective egg alternative for products with reduced calories, fat and cholesterol.
February 26, 2013
Penford Food Ingredients says its new PenTech NG is a starch-based blend that can replace whole egg and egg yolks for both liquid and dry forms.
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Replacing sweetness can be accomplished with high-intensity sweeteners like aspartame or stevia.
February 22, 2013
Officials say the NOVATION Endura 0100 starch series maintains desired product texture under high heat and shear, and delivers excellent stability throughout shelflife.
February 15, 2013
Ingredion’s new NOVATION Endura 0100 functional native starch is said to withstand harsh processing conditions and help processors create more natural and additive-free products, including dressings, yogurts, UHT-processed soups and frozen meals.
Ingredion says a new sensory study shows that its resistant starch could be used to increase the dietary fiber content of certain foods.
February 14, 2013
Ingredion says a new sensory study shows that its resistant starch could be used to increase the dietary fiber content of certain foods.
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