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Ingredients

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Ingredients supplement 2012

8 November 2012 | By Sandra Caldeira / Petros Maragkoudakis / Dr Evangelia Komitopoulou

Natural and artificial sweeteners – what are the health issues? (Sandra Caldeira - Project Manager, Nutrition and Health, IHCP, European Commission / Petros Maragkoudakis - Scientific/Technical Project Officer, Nutrition and Health, IHCP, European Commission)Available in vitro methodologies for prebiotic and probiotic functionality (Dr Evangelia Komitopoulou - Head of Food Safety,…

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In a nutshell: Dr Doris Engesser-Sudlow, DuPont

6 November 2012 | By Helen Bahia, Editor, New Food

Dr. Doris Engesser-Sudlow of DuPont Nutrition & Health looks at how customers can benefit from a complete safety and ingredients portfolio.

New Food Ingredients Supplement 2011 Front Cover

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Ingredients Supplement 2011

2 November 2011 | By Lionel Jublot, Supriya Varma

Pushing boundaries of flavour analysis (Lionel Jublot, Project Leader and Flavour Scientist, Unilever Research and Development) Maximising the health benefits of lycopene isomers (Supriya Varma, Food Scientist, Frito-Lay, a division of PepsiCo) Preview of FiEurope and Ni2011

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From waste product to food ingredient: The extraction of abundant plant protein RuBisCo

13 May 2011 | By Fred van de Velde, Group Leader Ingredient Technology, and Arno Alting, Project Manager Applied Protein Technology, and Laurice Pouvreau, Project Manager Vegetable – Derived Ingredients, NIZO Protein Centre, NIZO food research

Due to an ever-growing population, proteins extracted from existing agricultural side-streams are of high interest for food processors. RuBisCO, being the most abundant protein in the world, is a very good candidate for food applications. However, up to now, the greenish colour associated with RuBisCO preparations made consumer acceptance very…

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Methods to evaluate enzyme performance

15 December 2010 | By Sarab Sahi, Principal Research Officer, Baking & Cereal Processing Department, Campden BRI

Enzymes are widely used in the cereals industry to improve processing performance1 and product quality in a range of food products. Industrial baking in particular uses microbial enzymes as processing aids to improve dough properties as well as to improve product quality and shelf-life, and is an area where there…

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Polydextrose: No compromise with taste or texture

26 August 2010 | By Dr. Jérôme Tauzin, Product Manager Fibres, Tate & Lyle

Polydextrose is a soluble fibre with prebiotic properties that is very well tolerated, has a low glycemic response, is clean-tasting and easy to use. With only one kcal/g, it is also a premium, low-calorie bulking agent used to provide body and texture in reduced-calorie, no added and sugar free foods.…

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The challenge of clean label reformulation

22 February 2010 | By Holly Hughes, Charles Speirs & Sarah Chapman, Campden BRI

With consumers becoming more aware of what is in their diet, there is a growing interest in more ‘natural' and healthy foods free from additives. The UK food industry is under increased pressure to simplify ingredient lists and remove ‘artificial' additives from foods. The increasing popularity of the clean label…

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Recent applied research in baking at Campden BRI

12 December 2009 | By Gary Tucker, Head of Bakery & Cereal Processing Department, Campden BRI

At Campden BRI, the Department of Baking & Cereal Processing aims to combine science and technology in order to provide technical support for the international baking and cereal processing industries. The success of the Department is based on a broad, practical experience of cereal and bakery technologies that enables it…

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Ingredients: Modulation of saliva flow, saliva lubricating properties and related lingering perceptions by refreshing water ice consumption

10 September 2009 | By D. Labbe & N. Martin, Department of Food Consumer Interaction, Nestlé Research Centre

Refreshing in foods and drinks is a perception strongly related to mouth state after product consumption. Oral dryness and roughness are lingering perceptions negatively related to refreshing perception whereas mouth wetting perception is a positive driver of refreshing perception. Since saliva seems to be related to mouth wetting, we explored…

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Nestlé cocoa processing and chocolate manufacturing

18 August 2008 | By Klaus Zimmermann, Head of Product Technology Centres and R&D Centres, Nestec S.A. and Hilary Green, Head of R&D Communications, Nestlé S.A.

Nestlé Chocolate Processing Research and Development has a long 100 year history, and is an important part of Nestlé’s rich innovation heritage. The ‘grandfathers’ of Nestlé’s chocolate history were François-Louis Cailler, Charles-Amédée Kohler and Daniel Peter. The history of Swiss innovation in chocolate started in the 19th century with Daniel…

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Breathing new life into hydrocolloids

18 August 2008 | By Dr Pretima M. Titoria, Section Manager: Ingredients, Leatherhead Food International

Food and drink manufacturers are under relentless pressure from consumers to produce products that can not only deliver exciting textures and tastes, but can also be healthy and shelf-life stable. This is then reflected in the challenge posed to the hydrocolloid suppliers and manufacturers, who must deliver thickeners, stabilising agents…

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An evolution of technology, products and applications

4 September 2007 | By Phillip Tong, Dairy Products Technology Center, California Polytechnic State University

Centuries ago, man observed that drying in the sun could naturally extend the shelf life of grains and other foodstuffs. Marco Polo, in the 13th century, is reported to have carried dried milk on his trips. Based on these observations man learned to commercialise this process for vegetables and later…

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The role of technology in the ingredients sector

23 May 2007 | By NF

In the past decade technology has provided an essential function and played an important role in the moulding and development of dairy ingredients.

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Savouring global growth in flavours

11 August 2006 | By Jonathan Thomas, Senior Market Analyst, LFI

The international flavours industry is highly competitive, even more so in recent times as the world’s leading food companies become larger and exert more control over their ingredients purchasing arrangements. In line with this, the flavours sector has itself consolidated, creating larger numbers of flavour giants with more diverse product…

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Formulating toothfriendly beverages

11 August 2006 | By Albert Bär, Toothfriendly International, Basel, Switzerland

Ongoing discussions about diet and health; calls of politicians and consumers for healthier foods and debates about the benefit of advertising bans and restrictions of distribution, for example in schools, particularly threatens the manufacturers of beverages and confectionery. Such products are often loaded with sugar and are, therefore, destined to…

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