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Home » Keywords » carrageenan

Items Tagged with 'carrageenan'

ARTICLES

carrot_cheesecake_bites_TICgums

Increased Frequency of Natural Gums, Hydrocolloids in Food & Beverage Applications

Manufacturers have taken advantage of expanded forms and sources of gums and technology that can increase functional ranges
Deborah Cross
April 14, 2021
No Comments
Gums and hydrocolloids are a diverse collection of polysaccharides that create gel-like formations when in contact with moisture. They are extremely versatile, improving texture, mouthfeel, and physical appearance in foods and beverages. Gums can be used to increase viscosity levels or benefit flow. They are especially prized for increasing stability in an ingredient matrix.
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Raw Gums

The Latest on Current Sources, Future Applications of Gums & Fibers

World of Gums and Fibers: Ingredient technologists and product developers are discovering that some ingredients are revealing valued nutritional attributes in a range of food products
Kantha shelke
Kantha Shelke PhD, CFS
May 22, 2020
No Comments
The "clean label" trend is increasing the reliance on natural gums and fibers for stability, functional properties, quality, and safety.
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PlantProteins1018_900

Plant Proteins Put New Spin on “Green Pastures”

Meat analog development advances
Austin Lowder, PhD
October 30, 2018
No Comments
According to Datassential, a large percentage of flexitarians hail from the Millennial population, however Americans over the age of 55 have embraced flexitarian habits as well.
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DuPontCarrageenan_900

DuPont Nutrition & Health Supports USDA Carrageenan Decision

Decision to include carrageenan in organic foods affirms safety and value of the ingredient
April 5, 2018
No Comments
In making its decision to reject the NOSB’s recommendation, the USDA considered the scientific evidence and stakeholder comments, ultimately reaffirming carrageenan’s safety and value as a food ingredient. In the Federal Register notice, the USDA stated that “carrageenan continues to be necessary for handling agricultural products because of the unavailability of wholly natural substitutes.
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Seaweed_900

Carrageenan Safety

New study proves no adverse effects of carrageenan in human cells
August 11, 2016
No Comments
The International Food Additives Council (IFAC), Washington, DC, says a new study demonstrates that carrageenan does not induce inflammation in human cells as claimed by some industry critics. Carrageenan is a key ingredient to deliver stability, texture and nutrients in many foods and beverages.
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FMC_FoodScience900

Technical Report on Carrageenan Safety in Infant Formula

FAO/WHO Joint Expert Committee on Food Additives finds carrageenan use in infant formula considered safe; quality of previous research on carrageenan reviewed
July 16, 2015
No Comments
FMC announced that the FAO/WHO Joint Expert Committee on Food Additives (JECFA) released its full technical report, including a monograph regarding the safety of carrageenan in infant formula, and concluded that the use of carrageenan in infant formula was 'not of concern'.
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Ingredion422

Ingredion Enters Commercial Agreement with Gelymar

Company to commercialize carrageenan products in the United States and Canada
February 18, 2015
No Comments
Ingredion Incorporated, a leading global provider of ingredient solutions, announced today that it has entered into a commercial agreement with Gelymar, one of the top four producers of carrageenan, based in Santiago, Chile. Ingredion will commercialize Gelymar’s carrageenan and textural solutions for the food and personal care industries in the U.S. and Canada.
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carrageenan, milk, bottles

Protecting Carrageenan Markets

JECFA approves carrageenan for use in liquid infant formula
January 22, 2015
No Comments
The best news for carrageenan producers and users came at the end of June, 2014.
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Itâ??s Clear to See the Vitamin D

Potential for Sprinkled Vitamins

March 30, 2012
No Comments
A Purdue University food scientist has developed a way to encase nutritional supplements in food-based products so that one day, consumers might be able to sprinkle vitamins, antioxidants and other beneficial compounds right onto their meals.
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Multi-functional Hydrocolloids

October 1, 2010
No Comments

From naturally derived carrageenans to amylose-resistant corn starch, and resistant-dextrin soluble fiber to oligosaccharides, specialty hydrocolloids are being used to improve and enhance baked goods, meats/poultry and confections for modern health-conscious consumers.


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Ingredients that Boost Desirable Flavors, and Cover Undesirable Ones

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July 28, 2022

It’s Only Natural! Natural, Organic Food, Beverage Options Continue to Grow with Clean Label Appeal

Consumer surveys conducted by Innova Market Insights during the past two years demonstrate a range of perceptions regarding natural and organic. In the 2020 Innova Health & Nutrition Survey, consumers most associated the concept of “clean” labeling/eating with natural and organic ingredients, as well as no additives/preservatives.

August 9, 2022

Prepared Foods' 20th Annual Spirit of Innovation Awards

They’ve made new products—now join us as they make history!  Prepared Foods’ 20th annual SOI program will honor six food and beverage companies for new products demonstrating excellence in consumer insights, R&D teamwork, cross-functional execution and overall innovation.

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