Food Stabilizers & Emulsifiers News

News

Sugar keeps things sweet for ABF
www.foodnavigator.com | Jan 24, 2012
Exceptional sales growth for sugar will fuel expansion at Associated British Foods (ABF), say food industry analysts, even if Q1 continued to highlight struggles for the food ingredients side of the business.

Tight supply and high prices in guar gum look set to continue
www.dairyreporter.com | Jan 23, 2012
Tight supply and high prices in guar gum are set to continue until at least the end of 2012, and probably beyond, claims a leading hydrocolloid industry analyst.

Driller & Filler - Feature Article - Walls and Ceilings
www.wconline.com | Jan 3, 2012
Walls & Ceilings reaches interior and exterior contractors, as well as architects in the wall and ceiling industry. Covering drywall, plaster, ceilings/acoustics, metal framing, fireproofing, insulation, EIFS, stucco, ICFs/SIPs, tools & equipment, green building products,building envelope and much

National Starch unveils award-winning cloudy beverage emulsifier
www.beveragedaily.com | Dec 7, 2011
National Starch Food Innovation claims that its new waxy maize-based beverage emulsifier – unveiled last week at Food Ingredients Europe (FIE) – could lower production costs by 50 per cent.

EC bids to offset sugar supply shortfall in EU next year
org-www.meatprocess.com | Nov 30, 2011
The European Commission is aiming to leverage the ‘abundance’ of the out-of-quota harvest in the EU to ensure an adequate sugar supply next year.

Trials prove sensory attributes of sunflower lecithin, says Sternchemie
www.confectionerynews.com | Sep 29, 2011
German supplier Sternchemie claims recent in-house trials demonstrate that sunflower lecithin is a viable alternative to IP soy lecithin for chocolate manufacturer, but greater dosages are required to achieve the viscosity and sensory properties of soy formulations.

High prices take the shine off guar gum
www.foodanddrinkeurope.com | Sep 28, 2011
There is no end in sight to the current guar gum shortage and record high prices for the hydrocolloid, which may prompt some manufacturers to consider reformulation, according to Euromonitor International.

The Sweet Point – Unveils New Gelatin Dessert Creations | PRLog
www.prlog.org | Sep 27, 2011
The Sweet Point – Unveils New Gelatin Dessert Creations. The Sweet point is pleased to announce the creation of artistic gelatin desserts designed to fit the needs of healthy lifestyles. - PR11675679

Fish gelatin films show good packaging potential
www.foodproductiondaily.com | Sep 22, 2011
Cold-water fish gelatin has the potential to be used as an edible, biodegradable food packaging alternative, according to the results of recent research.

Edible carrot films display food packaging potential
www.foodqualitynews.com | Sep 19, 2011
Barrier properties exhibited by carrot-based edible films demonstrate potential for their use as packaging across a variety of food types, according to recent research from China.