To meet the growing market demand for healthy foods, the Sargento Food Ingredients Division created a better-for-you (BFY) platform. Healthy foods address many varied consumer concerns from nutritional claims to
National Starch Food Innovation in June launched Precisa Cream 10, a starch-based optimized texture system said to reduce or replace milk-fat in dairy products while enhancing creaminess. To demonstrate its
Barry Callebaut announced in June it is rolling out a dark chocolate made with Stevia extract in the North, Central and South American markets. Barry Callebaut replaced sugar with an
Tnuva launched Milk V for children. With double the calcium content (said to be the highest level in the Israeli market) and increased levels of vitamin D, Milk V relies
Chr. Hansen’s Mild O is a new cheese culture range said to provide great flavor and texture in various cheese types, particularly in Southern European gourmet cheeses. The main applications
Tate & Lyle, a global ingredients and food solutions provider, announced two new prototypes which demonstrate how ice cream manufacturers can boost the creamy taste of their products with Creamiz.
Fuji Health Science, Inc. is pleased to announce that AstaREAL astaxanthin was included as an ingredient in the new award winning chocolate product, Good Cacao. Good Cacao was recently awarded the 2011 NutrAward for "Best New Product" at this year's NUTRACON conference in Anaheim, CA.
Precisa Cream 10, a starch-based optimized texture system that reduces or replaces milk-fat in dairy products while enhancing creaminess, was introduced at the 2011 IFT Food Expo in New Orleans by National Starch Food Innovation, part of Corn Products International.
All-natural cheese with 1/3 less cholesterol and no additives is now available globally for purchase and private labeling, according to the dairy division of Alliance Enterprises of SE Wisconsin, LLC. Full-fat, reduced-fat and fat-free cheeses can now be produced using the all-natural, patented Benelact technology, which reduces cholesterol while retaining taste, functionality and nutrients in milk products.
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