Category Archives: Ingredients

Lallemand Announce Yeast Price Increases

Lallemand announces a price increase to be effective October 1, 2018, or as current contracts expire, across all price zones, of 3.6 cents (US) a liquid pound (6 cents a pound compressed basis) on full tanker trucks of fresh cream yeast, 6 cents per pound on pallet quantities or greater of bag and block fresh compressed yeast and dry yeast… Read more »

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Zero-calorie sweetener to launch in December

Amyris, Inc. will launch a sugarcane-derived, zero-calorie sweetener Dec. 3 at an invitation-only tasting event in New York. An independent panel has determined the sweetener is Generally Recognized As Safe (GRAS). “We’re pleased to bring a product to market that lets people enjoy all the goodness of the sweet taste without the calories and without the bitter aftertaste we’ve all… Read more »

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Two nutrients invigorating bakery products

Consumers are turning to functional foods to support their health and wellness, and digestive and immune health support are among the top fortified benefits they seek. For example, global food and beverage launches with digestive health-related claims grew 25% annually between 2012 and 2016, according to Innova Market Insights. Research by Global Data in 2015 also shows that improving immune… Read more »

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Hydrosol develops texturing systems to compensate

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Hydrosol technologists and scientists have developed a new line of sugar reduction solutions based on stabilizing and texturing systems. Innovation has determined the optimum interplay of individual components in various food products. The result is individual ingredient combinations for foods like yogurt, drinking yogurt, mixed milk drinks and pudding, as well as for fruity refreshing drinks, energy drinks, ketchup and… Read more »

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Mühlenchemie offers new enzyme system for flour

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Mühlenchemie GmbH & Co. KG offers Deltamalt FN-A, an enzyme system that optimizes both the falling number and the baking properties of the flour simultaneously, according to the Ahrensburg-based company. The system could prove useful in the European Union and Eastern Europe this year as drought has damaged the wheat crop in many areas. When millers in those regions process… Read more »

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Summer flavour trends

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Summer is a time where consumers desire healthy, refreshing and fun food and beverage options to enjoy with their friends and families. Here’s a perspective on satisfying summer flavour trends: Lemon and blueberries:  Many beverage companies are latching on to blueberries and lemon for the summer by creating alcoholic lemonade with gin in refreshing flavours, such as blueberry. The tart… Read more »

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Sustainable palm oil: Global investors call for stronger standards from RSPO

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More than 90 institutional investors representing more than US$6.7 trillion in assets have called on the Roundtable on Sustainable Palm Oil (RSPO) to strengthen its standards for certifying the sustainable production of palm oil. In a letter sent earlier this month to the RSPO, investors voiced their concerns over the group’s relevance and effectiveness and the current disconnect between corporate… Read more »

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FDA backs Impossible Foods’ “magic ingredient”

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Impossible Foods has received a no-questions letter from the US Food and Drug Administration (FDA), validating the unanimous conclusion of food-safety experts that its key ingredient – “heme” – is safe to eat. Impossible Foods makes meat directly from plants and the company uses science and technology to create wholesome, nutritious food, restore natural ecosystems and feed a growing population sustainably,… Read more »

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EverSweet™ Zero-calorie Sweetener

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The future is here and it’s sweeter than ever! Cargill’s EverSweet™ next-generation sweetener has great taste with up to 100% sugar replacement. It is made with the same sweetness that is found in the stevia leaf, to delight your taste buds with calorie-free joy. Our secret? The age-old technique of fermentation – with a modern twist. Using a specially crafted… Read more »

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New DSM enzyme to enable bakeries to reduce ascorbic acid in recipes

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Royal DSM, a Dutch science-based company, has launched BakeZyme AAA baking enzyme for cost-effective production of bread with ideal texture and volume. The new solution enables bakeries to reduce ascorbic acid in their recipes while maintaining the ideal bread texture and volume. Ascorbic acid prices have fluctuated significantly since 2017 when new environmental policies in China forced many manufacturers to… Read more »

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