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.

Ingredion Incorporated’s new functional clean label starches NOVATION PRIMA® 340 and 350 provide extended cold shelf life stability in refrigerated, frozen and instant foods.

Ingredion’s food science and culinary experts used this year’s Engredea exhibition in Los Angeles to showcase non-GMO ingredients in a fresh mix of prototypes.

TIC Gums has added gellan to their broad portfolio of hydrocolloids available for the food and beverage industry.

International Acacia gum expert Alland & Robert introduces Instant Soluble Acacia gum 500i. It’s a new product dedicated to the stabilization of complex oil emulsions in aqueous solutions. It works particularly well with citrus fruits, paprika and beta-carotene—ingredients frequently used in fruit sodas, sports drinks and other beverages.

CP Kelco, a global producer of specialty hydrocolloid solutions, announced its intent to build a new state‐of‐the‐art manufacturing plant in North America for gellan gum and specialty xanthan gum.

TIC Gums will exhibit at Food Ingredients Europe, booth #6K73 in Paris, to showcase a range of cost-in-use savings with innovative hydrocolloid systems.

The patent covers Arcadia’s non-genetically modified Resistant Starch (RS) Wheat lines.

Grain Processing Corporation (GPC) will use SupplySide West, Booth #1820, to showcase its specialty starches, premium MALTRIN® maltodextrins and corn syrup solids. These ingredients provide functionality to a wide array of nutraceutical applications.