Category Archives: Ingredients

Ingredion Launches Fiber Ingredient for Low FODMAP Applications

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Ingredion has launched a dietary fiber in the US called Novelose 3490. The fiber, which originally launched in the Asia Pacific region, is certified Low FODMAP. The ingredient, along with its certified claim, enables food manufacturers to develop high-fiber bakery and snack products that satisfy consumer demand for digestive wellness. “Dietary fibers continue to play an important role in digestive… Read more »

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Beneo expands portfolio with new organic ingredients

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Global functional ingredient manufacturer Beneo has expanded its chicory root fibre and rice starch ingredient portfolio by adding two new organic solutions. The additions include organic waxy rice starch called Remyline O AX DR and organic chicory root fibre Orafti Organic. BENEO Speciality Rice Ingredients commercial managing director Marc-Etienne Denis said: “The launch of BENEO’s new organic waxy rice starch… Read more »

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Gluten-free flour finds a foothold in society

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Gluten-free has become commonplace in today’s food scene, but it is often still met with curiosity and caution by those whose everyday diets don’t require it. Food allergies and food intolerances are a growing public health concern causing higher consumer demand of products that are tailored to meet special dietary requirements. Celiac disease, an autoimmune disorder where the ingestion of… Read more »

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Ingredion launches first polyol sweetener to meet health-conscious demand

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Meeting the increasing demands of ever more health-conscious consumers, Ingredion EMEA has launched its first polyol sweetener. ERYSTA Erythritol supports functional build back and sweetness when sugar is removed in products including ice cream, desserts and chocolate confectionery, while providing consumers with the mouthfeel and texture that they expect in their favourite products, Ingredion said. Other applications include baked goods,… Read more »

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Ancient Grain Innovator Purely Elizabeth Launches Nutrient-Rich Pancake Mixes, Featuring Grain-Free Options And The First With Grass-Fed Collagen

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The pioneer of ancient grains, Purely Elizabeth, is launching its latest innovation today – three delectable, nutrient-rich pancake mixes, including a paleo-friendly, grain-free version and the first featuring grass-fed collagen. Light and fluffy texture, with no added sugar and high in protein, Purely Elizabeth’s pancake mixes are a heartier, more satisfying pancake with unparalleled nutrition. “I launched Purely Elizabeth in… Read more »

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Ingredion to acquire majority stake in stevia supplier PureCircle

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Ingredion has agreed to acquire a controlling 75% stake in PureCircle, one of the world’s largest suppliers of the stevia sweetener, for an undisclosed sum. Founded in 2001, PureCircle is one of the market leaders in the stevia sector, and has developed a number of patented stevia varieties, including the proprietary StarLeaf stevia plant. The proposed purchase has been approved… Read more »

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New Study Demonstrates White Flour Is the Healthiest It’s Been in 200 Years

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A study conducted at Rothamsted Research in Hertfordshire, UK, comparing historic and modern wheat varieties grown side by side has shown an increase in dietary fiber and other features beneficial to human health. This is contrary to concerns that the push for higher yields has made today’s wheat less “healthy” than older types. The 39 wheat varieties, spanning a period… Read more »

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EU delegation briefed on cocoa production under Nestlé Cocoa Plan

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The European Union (EU) Ambassador to Ghana, Ms Diana Acconcia, has asked stakeholders to work together to engender sustainable cocoa production that conformed to good agricultural practices (GAPs). “We have seen that it is possible to have cocoa, which has higher and better yields, and at the same time grants good living conditions for farmers – free of child labour… Read more »

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Scientists Gene-Edited Wheat To Create High-Fiber White Bread That’s Actually Good For You

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White bread is extremely popular but a drawback of its production is the lack of fiber content in its flour. Now an international team has discovered the gene responsible for the fiber in flour, and have been able to produce white bread that is high in fibers at last. The new flour they created, described in the journal PLOS ONE… Read more »

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DuPont responds to clean-label demands with PowerBake series

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DuPont Nutrition & Biosciences has introduced its PowerBake 6000 and 7000 enzyme series, developed especially for European recipes. The enzymes offer an emulsification solution that preserves the taste and quality of white breads and buns while meeting customer demands for clean labels. According to DuPont, the enzymes show an improvement on volume (5-15%) and initial softness (by 10-25%) with zero compromise… Read more »

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