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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.
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,...
Video
Sense the freshness - Danisco
17-Jan-2012 -
Freshness is priority number one for bread-buying consumers. With DuPont™ Danisco® bakery enzymes, you can crack the freshness code. Our solutions maintain the soft, fresh feel of industrial bread for longer than anything else on the market. Go to www.danisco.com/freshness...
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
The importance of expanded rheology information and emulsifier functionality in chocolate production - Palsgaard
16-Jan-2012 -
Rheological single-speed viscosity measurements can cause problems in chocolate production due to lack of information. Flow-curve and three-step viscosity measurements allow for increased understanding of production and the savings of optimal emulsifier usage.
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
How to select the right ingredient? - Brenntag
28-Nov-2011 -
When developing a new product, selecting the right ingredients is a complex task. Brenntag has developed a systematic approach which facilitates ingredient choice and makes the selection process more transparent.
Product brochure
Come and see what's new in emulsifiers and stabilizers at FIE 2011 - Palsgaard
21-Nov-2011 -
Palsgaard specialises in emulsifiers & stabilizers for bakery, confectionery, dairy, ice cream, margarine and fine foods. With pilot plants for each application we can also help you create new products, update existing formulations or optimize production processes. Read more in...
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.
Technical / white paper
Manufacturing high quality ice cream with high overrun - Palsgaard
07-Nov-2011 -
For consumers to enjoy the full pleasure of eating ice cream it requires a smooth and creamy product throughout the entire shelf-life. This article discusses the effect of emulsifiers and stabilizers in ice cream with up to 185 % overrun...
Data sheet
Use of tannic acid in soft drinks - Ajinomoto NaturalSpecialities
03-Nov-2011 -
For already more than 50 years Ajinomoto OmniChem stands for state-of-the-art food-grade tannic acids. These materials are characterized by a high degree of refining and purity, not to mention compliance to food regulations around the world.
Ajinomoto OmniChem food-grade tannins are...
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.
Application note
Release the potential of vegetable proteins - Roquette
31-Oct-2011 -
Vegetable proteins - springboard for innovation?
Yes, a new generation of pea protein is taking applications beyond mere functionality and protein enrichment. New drink and dairy concepts. Products for slimmers, the elderly and sports. Greener labelling. More ethical offers. Look to...
Application note
Puff pastry margarine - Focusing on functionality and fat reductions - Palsgaard
24-Oct-2011 -
Puff pastry margarine is a challenge for the margarine industry to produce due to demands of the margarine to be both non-greasy, have a high plasticity as well as a high functionality. This article discusses how emulsifiers can help manufactures...
Product presentation
Tate & Lyle launches tailor made Cocoa replacement solution - Tate & Lyle Food Systems
17-Oct-2011 -
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...
Application note
Create healthier cakes with new lean label cake emulsifier - Palsgaard
17-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.
On-Demand Supplier Webinar
Alternative Methods – RAPID´Chromogenic Media - Bio-Rad
12-Oct-2011 -
Alternative methods can perfectly be used in food pathogen testing; they reduce the time to result, costs and save labor time. They have to be validated according ISO 16140 in Europe, AOAC-RI in North America, and certified by a third...
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.
