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US pea protein market ‘ready to explode’
For a long time in the shadow of soy as a plant protein source, pea protein is establishing itself in food and beverage applications, with the US market set to explode, say industry experts.
Soluble fiber may help shed 1.5kg in 12 weeks: Roquette study
Daily consumption of soluble fiber may boost feelings of fullness and lead to measurable reductions in body weight, says a new study from Roquette using its Nutriose ingredient.
Pectin-pea protein mix may provide enhanced emulsifiers
A combination of pea protein and pectin may provide enhanced emulsifiers for a range of food products, with potential to increase shelf-life, says new research from France.
Sweetener blends show prebiotic chocolate potential
Blends of low-calorie sweeteners like maltitol with polydextrose boosted gut microflora when formulated in chocolate with excellent tolerance, says a new study from the University of Reading.
Roquette gains further maltitol patent protection in the US
A US District Court has ruled that no dry form of maltitol from Yucheng Lujian Biological Co. or its associated companies may enter the US, in the latest chapter of a patent dispute filed by French firm Roquette.
Fibre-enriched gluten-free bread gets formulation boost
Oat and corn fibre may boost the fibre content of gluten-free bread and enhance the colour, texture and volume of the loaves, says a new study from Greece.
Roquette concept aims to add value to sweetener
Roquette is re-naming its bulk maltitol sweetener as SweetPearl, and is offering additional services to add value for customers – for no extra cost.
Roquette plans for an open, sustainable future
Marc Roquette shares his vision of a future where the glucose molecule, microalgae, and sustainability will figure large.
Roquette splits open pea cells for new insoluble fibre
Roquette is extending its pea-derived ingredient offering with a new insoluble fibre from the interior of the legume, which can be used both as a fibre-content booster and for its emulsifying and gelling properties.
Roquette develops algae culture
French supplier Roquette is moving beyond its protein and carbohydrates core area by investing in a five-year project to bring microalgae extracts to market.
Tate & Lyle disputes Roquette’s maltitol patent
The UK-based food ingredient processor Tate & Lyle is challenging Roquette’s UK patent for maltitol.
Russian growth trickles down to opportunities for ingredients
Increasing consumer power in Russia is drawing food and beverage manufacturers to set up base in the country - which, in turn, is opening opportunities for ingredients suppliers to do more business in the emerging market.