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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
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?
On-Demand Supplier Webinar
Find out how Givaudan discovers new flavour inspiration. Join us in Japan! - Givaudan
30-Sep-2011 -
The Givaudan flavourists use Treks to explore and discover new flavours and ingredients which they can then translate into original, unique and distinctive flavours for your brands.
Our flavourists seek out the unusual and the exciting – capturing and sampling the...
On-Demand Supplier Webinar
Analysis of veterinary drugs and hormones in animal derived foods, animal feed, and living animals using LC/MS/MS - AB Sciex
19-Sep-2011 -
The webcast will focus on the use of AB SCIEX mass spectrometers in food safety and animal health testing. Efraim Oosterink, RIKILT Institute, The Netherlands, and Annette Meyer, Eurofins WEJ Contaminants, Germany, will talk about the outstanding sensitivity, selectivity, and...
Technical / white paper
The multiple functionalities of emulsifiers. - Brenntag
05-Sep-2011 -
Emulsifiers provide a range of functions, such as emulsification, whipping, fat modification and starch and protein interaction. This document details emulsifier properties and decision-making criteria to support correct emulsifier selection.
Technical / white paper
Manufacturing delicious soy milk - Palsgaard
29-Aug-2011 -
This article examines all the steps needed in manufacturing a delicious soy milk - from the extraction of the soy base, followed by standardisation, processing, and the addition of emulsifiers and stabilizers.
Technical / white paper
Emulsifiers used in food applications, focusing on the meat processing industry - Palsgaard
22-Aug-2011 -
This article discusses the characteristics and the use of emulsifiers in different food applications. Focusing on the use of emulsifiers in processed meat products the it discusses the results of different trials made with emulsifiers in frankfurter and liver sausages....
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
Vanilla, the world’s favourite flavouring - Synergy
19-Jul-2011 -
Looking to enhance your dairy offering with indulgent vanilla taste? Synergy’s natural extracts and flavourings can be tailored to impart a range of dairy products with authentic flavour. Download our new technical paper to find out more.
Data sheet
LOOKING TO ENHANCE NATURAL SAVOURY DAIRY TASTE? - Synergy Flavors
06-Jun-2011 -
Give your savoury dairy products a boost with Saporesse Plus – a range of natural yeast extracts that enhance dairy flavour in salt and fat reduced products for healthy and authentic taste. Download our technical paper now to find out more.
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...
On-Demand Supplier Webinar
Givaudan - Reducing salt, sugar and fat without compromising Taste! - Givaudan
01-Jun-2011 -
Join the Givaudan webinar to find out more about how we help customers to address consumers' Health and Wellness needs with our TasteSolutions product range.
The consumption of too much salt, fat and sugar in consumers' diets is a...
Technical / white paper
NEW WHITE PAPER: COMPARING GFSI RECOGNIZED STANDARDS - SGS
31-May-2011 -
The paper discusses the similarities and the differences between the requirements of the GFSI-approved food safety standards. It reviews the merits of a customized single food audit as GFSI standards overlap with environmental, H&S and quality schemes.
Information request
Canny – The aluminum bowl that lifts up your brand! -
23-May-2011 -
With its easy peelable membrane, Canny really makes opening child’s play, and young and old alike will enjoy the convenience of a soft and spillage-free opening. The absence of sharp edges removes any risk of injury and makes Canny ideal...
Application note
Dietary Fibers - technical & nutritional functionality - Brenntag
16-May-2011 -
Dietary Fibers have several functions in food products. Technical functionality relating to texture as well as nutritional functionality relating to health. This application note describes both functionalities of selected soluble and insoluble fibers.
Application note
Palsgaard® AMP 4448 – The safe ingredient choice! - Palsgaard
09-May-2011 -
This article discusses the 4 major benefits and 4 additional advantages chocolate manufacturers can achieve by replacing IP soy lecithin with Palsgaard® AMP 4448 - an Ammonium Phosphatide as emulsifier. Read more
On-Demand Supplier Webinar
Capture the market for healthier, appealing bread - Danisco
06-May-2011 -
Healthy eating is becoming a mainstream interest. But what does it take to make healthier bread products with high mainstream appeal?
Catch up with the latest insights at the Danisco webinar on Health & Bread.
Product brochure
World leader in Ammonium Phosphatide - Palsgaard® AMP 4448 - Palsgaard
02-May-2011 -
Palsgaard® AMP 4448 – Ammonium Phosphatide (E 442) is the best and most efficient alternative to lecithin in chocolate and compound products as it significantly outperforms lecithin in terms of viscosity while ensuring a stable supply. Read more...
