Category Archives: Ingredients

Putting the goods into baked goods

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Bakery products have been impacted by the drive to reduce salt and saturated fat content in food. It is not as simple as finding an alternative to replace the taste of salt or the flavour of the fat – these ingredients have functional properties that are fundamental to the structure and texture of the products.

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Adding liquids to powder without lumps

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Mixing of powders in a batch mixer generally is not so straight forward as mixing gasses or liquids. Because of cohesive, free flowing and agglomeration characteristics of powders, mixing can be quite complex. Add to this the introduction of liquids into the mixture and all too often lumps are created causing unevenness in the mixture leading to the need for… Read more »

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Segregated RSPO-certified palm oil in Europe

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From mid-2010 onwards, IOI-Loders Croklaan Europe will become the first palm oil supplier in continental Europe to supply fully segregated, RSPO-certified sustainable palm oil. The announcement was made by Chris Linderman, business unit manager bulk oils Europe for IOI-Loders Croklaan, during a seminar on sustainable palm oil held in Paris. The seminar included presentations from Unilever, WWF France and Carrefour… Read more »

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Bioglane, a spin off from CSIC located in Barcelona Science Park, has developed a natural molecule for weight management

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Fagomine reduces the usual high absorption rate of glucose from starches (cereals, potatoes or pasta) and refined sugars, therefore helping to prevent overweight and the paradoxical effects of hunger after the consumption of sugar-rich foods.

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