Products
Omega-3 emulsion could boost stability of functional drinks
Dairy and beverage manufacturers can incorporate long-chain omega-3 fatty acids into their products without compromising taste and stability with a new high concentration omega-3 emulsion, claims supplier Lipid Nutrition.
New protein for clear drinks in clear bottles
Creating a clear functional drink suitable for transparent bottles is the key advantage of a new hydrolyzed whey protein from Milk Specialties.
Sidel breaks record with 5,000th blow molder
Sidel claims to have broken a world record for blow molding with the installation of its SBO 14/20 Universal for ABInBev in Eastern Europe.
New NI lycopene targets beverages and bars
BASF is building the use of its nature identical lycopene by introducing a new cold-water dispersible version for use in beverages and food applications.
Conference to debate saturated fat in dairy
A one-day conference will debate the latest science on milk fat and policy options for reducing – or taxing – the levels of saturated fats on dairy.
We’re not planning warm ice cream, Unilever says
Unilever has denied that it is actively developing ambient ice cream, following newspaper reports that such a product is part of a programme to reduce the environmental impact of its consumer goods.
Childhood food sensitivity ‘normal’, says study
The occurrence of food hypersensitivity in children is common, and not necessarily linked to allergy, says a new study from Denmark.
Lactose-free dairy products need more work, says study
Manufacturers should make more effort to produce good-tasting lactose-free dairy products and to educate the public about their benefits, according to a Kansas State University study.
Men like meat-flavoured chocolate
A meat flavoured chocolate developed is popular with men in New Zealand, according to its creator, a food chemist-turned-chocolatier.
Tate & Lyle launches fat reducing starch for dairy
Tate & Lyle is introducing a modified starch that can be used to reduce fat levels in yoghurt by 30 per cent while still delivering a creamy texture – and can help keep costs down.
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