Discover microalgae-based Whole Algalin Flour
Solazyme Roquette Nutritionals
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New breakfast cereals options available - Tate & Lyle
23-Feb-2012 -
Cereals are a quick and easy breakfast option but are also seen as a wholesome choice. Our consumer research shows a growing demand for cereals that deliver a wide range of benefits. In order to help breakfast cereal manufacturers improve...
Product presentation
Speed up your product launch - Tate & Lyle Food Systems
23-Feb-2012 -
The food market has long been a very competitive market. Today all players on the market need to be faster and more flexible than ever, dealing with increased price pressure and facing increased quality requirements. A strict focus on costs...
Product presentation
FIBRES KEEP YOUR BUSINESS IN SHAPE - Tate & Lyle
23-Feb-2012 -
Tate & Lyle’s STA-LITE® Polydextrose is a soluble fibre and a premium bulking agent for low-calorie, fibre fortified foods.
Product presentation
Tate & Lyle launches tailor made Cocoa replacement solution - Tate & Lyle Food Systems
23-Feb-2012 -
Tate & Lyle announces the launch of a unique tailor made cocoa replacement solution using a high quality carob powder ingredient, CARCAO™. This solution allows food manufacturers to make significant cost savings in the total recipe cost.
With its familiar cocoa-like...
Product presentation
New palm-oil free food stabiliser systems - Tate & Lyle Food Systems
23-Feb-2012 -
Tate & Lyle Food Systems offers palm-oil free stabiliser systems for a range of product applications
With the growing concerns over sustainability of palm oil, food producers are looking at options to eliminate palm oil from their products. To support companies...
Product presentation
Cost optimisation in fine food volume products - Tate & Lyle Food Systems
23-Feb-2012 -
Cost optimisation for Red or White sauces – known as fine food volume products
The fine food segment is a very competitive market. Optimised production and cost reduction, in combination with a reliable quality standard, have therefore become key factors for...
Live Supplier Webinar
Discover microalgae-based Whole Algalin Flour - Solazyme Roquette Nutritionals
21-Feb-2012 -
Imagine a single food ingredient…that works across multiple applications and will help you formulate more nutritious and functional foods… without compromising taste...
We invite you to an exclusive webinar introducing a new platform of microalgae-based food ingredients, including Whole Algalin Flour,...
Data sheet
Pea and meat, a ‘swell’ story - Cosucra
21-Feb-2012 -
Swelite® and meat, it’s already a long ‘swell’ story. As producers of meat, poultry and fish products, you need different sources of functional ingredients, such as dietary fibres. Swelite® helps you making the most of your products. Discover how.
Technical / white paper
ERYLITE® & ERYLITE® Stevia - Significant Calorie Reduction in Confectionery without Compromise in Taste - Jungbunzlauer International AG
16-Jan-2012 -
ERYLITE® and ERYLITE® Stevia are Jungbunzlauer‘s natural and zero calorie sweeteners. They offer a sugar-like taste together with bulk functionality and bring significant calorie reduction in confectionery such as chocolates, hard-boiled candies and jellies. Find out more about the applications...
Technical / white paper
Bakeries can save 20% on ingredient costs with Arla's milk proteins - Arla Foods
09-Jan-2012 -
By utilizing Functional Milk Proteins in cake recipes, plant bakers can save up to 20% on ingredient costs and improve sensory properties . Could this spell the end for the humble egg?
Technical / white paper
Solvent-free Canola Protein Production from BioExx - BioExx
05-Jan-2012 -
Historically, solvents such as hexane are required to produce protein from oilseeds like soy and canola. BioExx Specialty Proteins has eliminated this need and is producing canola protein completely free from the use of noxious solvents.
This white paper outlines how...
Technical / white paper
Maltitol and Xylitol equally effective for teeth remineralization - Roquette
03-Oct-2011 -
Tooth enamel demineralization by sugars is a key stage in dental caries development. A recent study suggests that the polyols Maltitol and Xylitol are equally effective at remineralization in the context of caries prevention. More information?
Technical / white paper
Continuous Counter-Current Multistage Extraction of botanicals-Technology overview - Ajinomoto NaturalSpecialities
21-Nov-2011 -
Ajinomoto OmniChem has already a long manufacturing tradition, dating back to the 18th century as producer of black powder.
Data sheet
Meriva®: 29 fold more bioavailable - Indena
31-Oct-2011 -
In a new human pharmacokinetic comparative study between Meriva® and a standardized curcuminoid mixture, Meriva® has shown to be 29 fold more bioavailable and almost twice faster absorbed.
Video
Taste comes first! - Roquette
12-Oct-2011 -
Click on this video and enter the kitchen of two-star Chef Marc Meurin! Generously taking us through one of his most celebrated recipes, Marc proves that gastronomy and vegetable protein can work together! Using Roquette’s NUTRALYS® vegetable protein – extracted...
Product brochure
Palsgaard® SA 6620 - The leaner label cake emulsifier - Palsgaard A/S
10-Oct-2011 -
Palsgaard® SA 6620 is a highly functional, activated cake emulsifier for industrial cakes with the simplest possible declaration: Consisting of one emulsifier and an activating medium, it is easy to label, calculate nutritional profiles and decide on correct declarations.
Technical / white paper
The Role of Anti Inflammatory Nutrients - Fortitech, Inc
04-Oct-2011 -
Utilizing Anti-Inflammatory Nutrients in Food and Drink.
Consumers are turning to nutrition for help with controlling daily discomfort, managing chronic inflammation conditions like auto-immune disease and arthritis and more. Learn how strategic nutrition can help you meet the demand of this...
Technical / white paper
Application improvements for the food industry - Emsland
15-Aug-2011 -
Based on starches, starch derivatives, proteins, fibres as well as potato flakes and -granules Emsland Group serves the right solution for all types of food. With a range of clean label potato and pea starches Emsland Group also provides solutions...
Technical / white paper
Effect of Isolation Technique on Nutritional and Functional Characteristics of Canola and Other Proteins - BioExx
06-Jun-2011 -
Effective low temperature processing substantially improves the functional and nutritional characteristics of vegetable proteins specifically in the case of Canola. Comparison is shown of the nutritional character and functional characteristics including solubility, emulsification, foaming of commercial canola, pea, soy, whey...
Technical / white paper
ROQUETTE investigates: proteins fast - or slow? - Roquette
23-May-2011 -
ROQUETTE research into its pea and wheat protein is targeted at specific areas of human nutrition, e g sports. After the digestibility of its vegetable protein, ROQUETTE is now investigating whether its NUTRALYS® proteins are ‘slow’ or ‘fast’.
