Continuing to expand its starch portfolio, Archer Daniels Midland Company has introduced ADM Confectionery Moulding Starch, a new line of starches that will offer high food-grade quality moulding capabilities to confectionary and gummy customers.
Beneo’s Remypure is a high performing rice starch that qualifies for both natural and clean label status worldwide
August 23, 2016
BENEO used this year’s IFT Food Expo to highlight the technical performance of Remypure, the company’s first high performing rice starch that qualifies for both natural and clean label status worldwide.
New study proves no adverse effects of carrageenan in human cells
August 11, 2016
The International Food Additives Council (IFAC), Washington, DC, says a new study demonstrates that carrageenan does not induce inflammation in human cells as claimed by some industry critics. Carrageenan is a key ingredient to deliver stability, texture and nutrients in many foods and beverages.
TIC Gums hydrocolloid solutions provide clean label texture, stabilization for dairy alternative beverages, gummy applications and ice cream
August 10, 2016
TIC Gums used the 2016 Institute of Food Technologists Annual Meeting & Food Expo to debut new clean label texture and stability solutions for use in dairy alternative beverages, gummy applications and ice cream formulations.
Once valued for their thickening and textural properties, these starches— starches that have not been treated to change their inherent properties—were pushed aside by the modified starches that better withstand the rigors of modern food-processing techniques, including freeze/thaw, shear, pressure, heat, refrigeration, and other assaults, allowing them to extend product shelflife.
The new program required student teams to conceptualize and execute a product demo featuring GPC’s premier MALTRIN® maltodextrins and specialty starches.
Cargill identifies trio of novel solutions to reduce saturated fats in baked goods
May 9, 2016
Using starches, vegetable waxes and emulsions, Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without compromising finished product attributes. Cargill researchers recently presented the three novel approaches to reducing saturated fat in bakery applications during the American Oil Chemists Society (AOCS) annual meeting.