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Articles Tagged with ''food ingredients''

Kalsec: Certified Organic

Kalsec’s Denver, Texas, plant earns organic certification for paprika, rosemary, carrot, specialty herbs and spices

January 20, 2016

The certification meets the United States Department of Agriculture (USDA) National Organic Program (NOP) and European Union standards.

Specialty Food Ingredients Market Worth $91 Billion by 2020

An uproar for convenience foods is a key trend fueling the specialty food ingredients segment

January 19, 2016

The market is segmented and the market size is projected on the basis of key regions such as North America, Europe, Asia-Pacific, and Rest of the World (RoW).

Approved Digestive Health Claim

The EU Commission has authorized a 13.5 health claim for Beneo’s chicory root fiber inulin promoting digestive health

January 13, 2016

Functional ingredients manufacturer, BENEO, is pleased to announce that the EU Commission has authorized a 13.5 health claim with proprietary use for its chicory root fiber inulin promoting digestive health.

Parker Products: Inclusions, Flavors

Parker Products using Winter Fancy Food Show to showcase flavorful capabilities

January 13, 2016

Parker will launch the new brand with a refreshed booth design and creative application concepts at the 2016 Winter Fancy Food Show, January 17-19, in San Francisco.

Wixon: Non-GMO Modifiers

Wixon’s Mag-nifique line is now available as non-GMO

January 12, 2016

Wixon has expanded its portfolio of proprietary Mag-nifique technologies, a collection of 18 all-natural flavor modifiers designed to enhance food and beverage products, to include a non-GMO option.

Premixes Mix it Up

At the root of any sound process is the formulation; with rare exceptions, getting things precise at this fundamental stage is the most critical step

Winston Boyd PhD

January 11, 2016

With ingredients that make up the large proportion of a formulation, process is relatively simple.

Including fruits and vegetables into daily eating habits

Inclusion Fusion

Consumers have a high interest in fruits and vegetables for their health potential, but many don’t know how to incorporate them into their daily eating habits. Two Prepared Foods R&D Seminar presenters share their ideas for making consumers fall in love with veggies and fruits

January 11, 2016

Two Prepared Foods R&D Seminar presenters share their ideas for making consumers fall in love with veggies and fruits.

Projections indicate fat-free and low-fat item sales will experience big growth in 2016

Fat Replacers

Fats play so many roles in foods that replacing them requires an in-depth understanding of every one of their multiple functions

Kantha Shelke PhD, CFS

January 11, 2016

Replacement of fat in formulations, without sacrificing taste and functionality, is a challenging (but blooming) opportunity for prepared food makers.

Sethness: Powdered Caramel Color

Sethness addresses demand for cleaner labels and minimally-processed colors

January 8, 2016

Exclusive to Sethness, SB245 is the newest addition to the company’s expanding portfolio of Class I Caramel Colors. With a Tinctorial Power of 0.2350 – 0.265, this unique Caramel Color is significantly darker than traditional Class I Powders.

Cargill: Label-friendly Options

Cargill offers label-friendly alternatives for monoglycerides and DATEM in bread

January 8, 2016

Following the FDA's 2015 ruling on partially hydrogenated oils (PHO), Cargill Texturizing Solutions is offering bread manufacturers a successful replacement for monoglycerides and DATEM, which are sometimes made from PHO.