ingredient

Items Tagged with 'ingredient'

ARTICLES

FDA Approves Qualified Health Claim Petition for HI-MAIZE

New qualified health claim to drive increased interest of HI-MAIZE® 260 resistant starch

December 22, 2016

Claim enables food manufacturers to communicate the relationship between high-amylose maize resistant starch and a reduced risk of Type 2 diabetes

Solazyme Roquette in Europe

February 16, 2012

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Solazyme Roquette Nutritionals announced an exclusive European commercial agency agreement for its food products, with global food ingredient parent company, Roquette.

Fugeia in Collaboration with Nestle

November 9, 2011

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Fugeia announced it has engaged in a collaboration with Nestlé on the development of food products containing Brana Vita.

Ganeden Expands Availability

August 11, 2011

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The probiotic ingredient GanedenBC30® will now be available in the U.K., India, Poland and France.

Optimize Formulations and Yield

January 1, 2011

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Glanbia Nutritionals is expanding its OptiSolô portfolio with OptiSolô 5000.

Should Sugar be Scary?

October 1, 2010

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With the elevated incidences of obesity, diabetes and general ill-health, consumers are keenly aware sugar is something that perhaps should be curtailed or, in certain cases, avoided.

Great Science Will Fuel the Next Blockbuster Functional Beverage Products

ON DEMAND: This webinar will focus on a series of ingredients that can be used – today – in functional beverages that deliver hot benefits like cognitive support, joint health, muscle gain, recovery, weight loss and more.

Improving Baking Processes, Shelf Life, and Consumer Appeal with Acidulant-Based Innovations: Proof of concept and new clean label solutions

The dramatic rise in demand for bread during the pandemic intensified the need for efficiencies in formulation and production at commercial bakeries of all sizes. At Bartek Ingredients, we deliver innovative acidulant-based solutions that help bakers overcome the unique formulation challenges they face. Read More

Improper R&D processing thick products virtually guarantee failures at the plant. MicroThermics has extensive experience processing thick products including puddings, cheese sauces, fruit sauces & purées, concentrates, ice creams, cream cheese, and more.

According to the research organization, Statista, the sales of cold-brewed coffee are forecast to reach nearly $1 billion by 2025, growing at a compound annual growth rate (CAGR) of 24 per cent from the base year of 2015.