Clean label ingredient specialist Ulrick & Short’s offers a wide range of Delyte fat reducers and replacers that are suitable as substitute ingredients for the majority of fats (including butter, oil and milk solids), while also…
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  GoodMills Innovation presents a functional ingredient which is versatile in use for bakery, confectionery and cereal bars:  YePea - an abbrevation of Yellow Pea.
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  Renaissance BioScience Corp., an yeast innovation company, announces that the US Food and Drug Administration has “no questions” in regards to Renaissance’s Generally Regarded as Safe (GRAS) notice for its non-GMO, acrylamide-reducing…
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 Mühlenchemie GmbH & Co. KG has developed two new enzyme systems designed to lower the falling number of flours. 
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 Meurens Natural launched a new range of rice and oat syrups with a wide variety of functionalities, as sweetening, flavouring, natural colouring, texture, crunch, for biscuits, breakfast products, drinks, desserts, sauces and fruit…
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  Ingredion has highlighted key results of its latest wave of global consumer research conducted in March 2015, showing that clean label is as much on the radars of consumers in Asia Pacific as in many other parts of the world.
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  Ingredient provider Ingredion has recently launched an eBook to help food manufacturers get the most out of emerging clean label opportunities. 
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  Canadian Renaissance BioScience Corp. has filed a provisional application to the US Patent and Trademark Office for the patent of its non-GMO acrylamide-reducing (AR) baker’s yeast.
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Naturalness is a key factor when consumers from the largest five European economies choose fruity gums, lollies and other products from this category.
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Aside from flour, egg is also a crucial component of many baked goods, due to its unique functional properties and the significant contribution it makes to structure, appearance, texture and taste.
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Sensient Food Colors Europe introduced their innovation enabling food manufacturers to create vibrant red colour shades without having to use carmine, on July 22.
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Kampffmeyer Food Innovation’s functional flours allow for the industrial production of pizzas without additives.
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Relying too much on a health benefit to differentiate a new food or beverage is the most common reason for failure in functional foods and beverages, reveals a new report from New Nutrition Business.
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AAK (UK) Limited has developed a series of training programmes for food manufacturers to help them develop new products, improve current products and achieve business goals, the company announced.
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DSM is deploying its enzyme toolkit to develop innovative solutions for replacing guar gum in bakery. Using a combination of enzymes and ingredients, the effects of guar gum for thickening, binding and improving texture can be replicated,…
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AOCS (American Oil Chemists' Society) and Cargill have announced that updated official methods of analysis for total fat and fatty acids are now available to the food industry.  
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Arla Foods Ingredients is forecasting a 100% increase in sales of its egg replacers this year, as a direct result of egg shortages caused by new European animal welfare legislation.  
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Exelerate® ZTF, a patent-pending cleaning solution that dissolves low trans fat oil residue from processing equipment and surfaces, is now available to food manufacturers throughout Europe, the Middle East and Africa (EMEA).
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