gums, stabilizers and texturants - Articles - Page 5

Ingredion Purity Gum Ultra Emulsifier

August 16, 2012

Ingredion Inc. (formerly known as Corn Products International Inc.) has released the new Purity Gum Ultra Emulsifier.

Supplier news

Palsgaard obtains RSPO Mass Balance Certification

June 22, 2012

Palsgaard announced that the company has been certified by the RSPO Supply Chain Certification Standard

Ingredients

Penford Food Ingredients launches a casein replacement ingredient

June 20, 2012

Penford Food Ingredients launches a casein replacement ideal for imitation cheese products

Better Aging Through Dairy

There is a global opportunity in dairy ingredients for U.S. processors. Wherever they live, the older population needs good nutrition to live well. Whey powders and milk proteins can help food and beverage manufacturers develop nutritious foods.

Kara McDonald

June 8, 2012

An aging world population of almost half a billion seniors age 65 and older has placed demands on food and beverage manufacturers to take a closer look at the nutritional needs of seniors, who battle chronic conditions affiliated with aging. Dairy ingredients are well positioned to help address these needs.

Build a better dairy product

Dairy is naturally good. But when you add certain functional ingredients, you can make dairy foods and beverages even better.

May 15, 2012

Not for nothing, but those of us in the dairy business know a thing or two about functional foods. After all, if Mother Nature herself could have formulated the prototypical functional food …Well, she did formulate the prototypical functional food, and she called it “milk.”

Making the next generation of frozen yogurt

The frozen yogurt category is getting its second wind. Today’s product is more acidic, and some consumers prefer a sour or tart taste. But the bigger market is for creamy, indulgent frozen yogurt. Here are tips and ideas for working with flavors.

Kimberly Decker

May 14, 2012

It’s getting harder to stroll a city block without landing in front of yet another frozen yogurt outlet. These brightly colored, sleekly designed shrines to soft-serve bliss are sprouting like spring grass, adding oomph to what some have described as the latest renaissance for a category that was all but written off not long ago.

DuPont Offers Guar Gum Alternatives

April 10, 2012

With demand pushing guar gum prices higher, DuPont Nutrition & Health is offering alternatives. Guar gum is widely used in food applications, including ice cream and beverages, due to its low cost-in-use and performance.

Texture system from National Starch Food Innovation

April 10, 2012

Novation Indulge 3340 texture system is a clean-label texture system that is said to deliver an indulgent, thick and creamy gelled texture in cultured dairy products.

Ingredients

Givaudan’s mouthfeel program provides flavor solutions

March 29, 2012

Givaudan is addressing the mouthfeel challenges that food manufacturers of sweet and dairy products face in low-calorie products with its TasteSolutions Mouthfeel program.

Stabilizer

Premium Ingredients offers product for nondairy whipping cream

March 12, 2012

Premium Ingredients presented its latest products for the dairy industry at Aahar 2012 in New Delhi, India. Premitex XLN-11015 for non-dairy whipping cream is UHT treatment-resistant.