The discovery of ‘gut enzymes’ in sweet taste receptors on the tongue could point industry towards a new route in the development of non-caloric sweeteners, say those behind the research.
Nestlé’s R&D arm Nestec has filed a patent for inkjet printing on panned confections such as Smarties chocolate and biscuits using only ingredients it claims consumers would be familiar with.
Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.
A new campaign group headed by medical professionals says the food industry can improve profit margins while cutting ‘unnecessary’ added sugar from products, which it says is responsible for rising global obesity.
The addition of sodium lactate as a buffering agent as well as the use of lactic acid instead of citric acid in the manufacture of chewing gum can improve its stability during storage, claim Brazilian researchers.
Carrageenan has good textural properties and is a more cost effective hydrocolloid than dextran for use in semi liquid syrups for production of a wide range of confectionery products, claims a new study from Mexico.
The artificial sweetener sucralose may work together with glucose to stimulate the release of a protein that promotes a feeling of fullness, says new research from the US.
The prospect of antidumping measures for citric acid looms in the US after an investigation found Chinese companies selling products below market value. But one industry player says the duties would have a limited impact.
An ingredient manufacturer says that one of its functional
carbohydrate products can offer brewers improved texture and
stability retention in lower or no-alcohol beer, according to
independent testing.
Consumer watchdog Which? has hit out at confusing labelling of
sugar content in foods, placing the onus on manufacturers to put
full nutritional information on packs after a survey found high
levels in savoury foods that were not...
Six months after its launch, a new sweetener that claims to be
all-natural, low calorie, low glycemic, nutritionally fortified and
fully functional has attracted "staggering" interest.
FoodNavigator-USA talks to manufacturer...
Job losses at the sweetener operations of ambitious ingredients
firm Cargill are imminent as the largest private firm in the US
appears to feel the squeeze of "market conditions".
Set to see sugar profits dip with incoming European sugar reform,
Danisco's announcement last week to acquire enzyme player Genencor
is the latest in a string of acquisitions that will go some way to
bridging the sales gap, writes...
AFSSA, the French food safety authority, has called for a
significant reduction of sugars added to processed foods alongside
stronger backing for foods containing wholegrains and high fibre.
The Australian food watchdog has issued a warning over a low-cal
sweetener that could harm consumers who are intolerant to the fruit
sugar fructose, advising these people to avoid the novel food
ingredient tagatose, produced by Arla...
Almost a year after first reaching agreement with the brand's
owner, Cerestar Food & Pharma Specialties Europe is to begin
the pan-European distribution of trehalose, the multi-functional
ingredient created by Japan's...
Manufacturers of sports supplements may need to reduce sugar levels
in certain products as new research from Japan shows that
preference for sweetness decreases after exercise.
British sugar and sweeteners group Tate & Lyle said this week
that first half profits should be in line with expectations, and
the second half stronger than in the previous year.
The food industry could shortly be using a new, bio-based approach
to manufacturing mannitol - the minty-tasting sugar alcohol used as
a powdery coating on chewing gum, confectionery and pills - as
scientists report on new method...
