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Product innovations > Technical Papers
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...
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.
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
Application note
Candurin® - A new approach to the decoration of chocolate products - Merck KGaA
20-Apr-2011 -
Candurin® pearl effect colors are mineral food colorants that can be used to replace artificial colorants to decorate chocolate products and pralines. Apart from direct application, they can also be added to fat compounds or blends of white chocolate and...
Technical / white paper
Product launch of ERYLITE® Stevia - Jungbunzlauer International AG
21-Mar-2011 -
ERYLITE® Stevia is Jungbunzlauer‘s new all natural, sugar free and zero calorie sweetener blend. Uniting ERYLITE® erythritol, a zero calorie bulk sweetener, and Rebaudioside A, a sweet extract of the Stevia Rebaudiana plant, it offers the clean sweet taste, the...
Technical / white paper
White Paper – The essence of FSSC 22000 - SGS
21-Mar-2011 -
This white paper provides an introduction to the FSSC 22000 Food Safety System Certification standard requirements. It aims to promote understanding of the standard and its benefits to organisations doing business at a domestic or international level within the food industry.
Data sheet
ERYLITE® Stevia – the best alternative to sugar - Jungbunzlauer International AG
07-Mar-2011 -
ERYLITE® Stevia is Jungbunzlauer‘s all natural, sugar free and zero caloriesweetener blend. Uniting ERYLITE® erythritol, a zero calorie bulk sweetener, and Rebaudioside A, a sweet extract of the Stevia Rebaudiana plant, it offers the cleansweet taste, the bulk and the...
Application note
Food & Beverage Preservation: Practical Guidelines - Brenntag
28-Feb-2011 -
Preservatives are essential additives to prevent microbial spoilage and ensure food & beverage safety. This application note provides practical guidelines for the use of traditional preservatives as well as an introduction to clean label innovations.
Technical / white paper
ISO26000-Guidance on Social Responsibility by SGS - SGS
18-Jan-2011 -
“Understanding the ISO26000 Social Responsibility standard and how it relates to and can be assessed alongside other standards” is the new White Paper by SGS. This document is a discussion about social responsibility issues and how they can be managed...
Technical / white paper
Sodium Reduction in Food: 25% and beyond - Brenntag
22-Nov-2010 -
Brenntag Specialties summarises the questions & challenges surrounding Sodium Reduction: Why should Sodium be reduced? How much should Sodium be reduced by? Which foods currently deliver Sodium? Which ingredients can play a role in Sodium reduction?
Application note
How to make a delicious chocolate milk - Palsgaard
22-Nov-2010 -
Palsgaard lets you in on the secret of how blends of emulsifiers and stabilizers can help you make a stable and non-sedimenting chocolate milk. The article also examines the individual effects of mono- and diglycerides, carrageenan and microcrystalline cellulose.
Research study
For more sustainable, healthier products - Danisco
15-Nov-2010 -
The world population is estimated to grow from 6.8 billion to 9 billion by 2050. How we address this demand for sustainable, healthier food is critical. In conjunction with the launch of XIVIA™ (Xylitol manufactured by Danisco), Danisco has released...
Research study
Meriva®, a master switch of inflammation also for eye disease - Indena
25-Oct-2010 -
A new clinical study supports Meriva® as an adjunctive therapy of recurrent anterior uveitis, further confirming its role as a master switch of inflammation.
Application note
Explore the benefits of a new generation of leaner label cake emulsifiers - Palsgaard
18-Oct-2010 -
Do you want to be able to deliver high quality cakes at low costs and with consumer friendly labelling? Palsgaard® SA 6600 can make this possible by providing very simple labelling in addition to a high degree of convenience, security...
Application note
Nutrition Age Ingredients - La Morella Nuts
11-Oct-2010 -
Following the new nutritional and health global trends, La Morella Nuts suggests four actions to be in the pole position in the New Nutrition Age. According to these actions several new product developments and innovations are presented.
Application note
Neotame Intensive Sweetener - Cost Savings & Great Taste - Brenntag
04-Oct-2010 -
Neotame – The newly approved intensive sweetener, for use in combination with other intensive sweeteners, delivers real cost savings. Brenntag Specialties and The NutraSweet Company share their expertise on how to formulate with neotame.
