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.
An anonymous Fortune 500 packaged foods company is looking for help in creating a chocolate enrobed cookie that can withstand high temperatures in warm climates.
Nestlé has followed in the footsteps of Mondelez by coming up with its own non-melting chocolate, which could prove a game changer in emerging markets with hot climates.
London-based Bompass & Parr says its flavour-changing chewing gum that brings Willy Wonka’s famous three-course meal confection closer to reality could be on sale within 12 months.
Pumps are becoming increasingly essential in food and beverage processing, particularly when it comes to improving efficiency and maximising yield, said Keith Driver of NOV Mono. In a guest article for FoodProductionDaily.com, he explains how high performance...
Innovative emulsions containing up to 60 per cent water may reduce the fat content of chocolate and offer low-fat formulations, suggests new research from the UK.
Leatherhead Food International (LFI) is investigating the potential of novel and emerging technologies for emulsions which could help food manufacturers reduce fat content of products without sacrificing mouth-feel.
The potential rise of sugar beet pectin use in the food industry
could see it substitute for gum arabic in emulsions, according to
new results from Wales.
A new pressure spray system, that uses precise
temperature settings, gives confectioners better control when
coating products with chocolate and other viscous liquids, the
manufacturer claims.
A new method of mixing and heat exchange for highly viscous liquids
without the use of traditional stirrers, has been developed by
Australian scientists.
Danish ingredients manufacturer Palsgaard has developed a new
instant cake emulsifier which safeguards cake quality throughout
the stresses inflicted on batter during processing.
The modified gum arabic product 'Super Gum' could stabilise
water-in-oil-in-water emulsions, opening up opportunities for fat
reduction and novel encapsulation, researchers from New Zealand
have reported.
Rieke Packaging Systems has launched a new pump, which can dispense
a variety of liquid products from free-flowing sauces to highly
viscous creams as well as those containing small particulates.
A protein-polysaccharide combination for stabilising
water-in-oil-in-water emulsions could lead to customised double
emulsions with differing release behaviours, German researchers
report.
Soybean soluble polysaccharide (SSPS) modified by a
rhamnogalacturonase (RGase) enzyme could be used in flavour
emulsions, and is a potential replacement for gum arabic, say
researchers from Fuji Oil Company.
Palsgaard, which has launched a range of ingredients designed to
ensure the stable production of low-fat and cost-effective ice
cream coatings, explains why emulsifiers are so important.
A food-contact safe emulsion developed by a joint US and German
company keeps oil, grease and water from penetrating paperboard
packages and helps maintain product freshness.
Targeting growing demand for fat-reduced food formulations, Danish
emulsifier firm Palsgaard launches a new emulsifier-stabiliser
system for chilled, quark based aerated desserts.
Shell Lubricants has developed a new food grade heat transfer fluid
- Shell FM Heat Transfer Fluid 32 - designed to help food companies
meet the extreme operating temperatures of heat transfer systems
and reduce the risk of oil contamination.
Petro-Canada has launched a new trolley fluid for meat-processing
operations that it claims offers unmatched protection against wear,
rust and drips. The manufacturer says that while the fluid has been
designed to deal with the harshest...
