Emulsifiers, stabilisers, hydrocolloids

70-strong ingredients range rolled-out

Direct Food Ingredients directors (left to right) Steve Loake, Cath Hough and Brigg Simpson

A 70-strong branded range comprising products from most of the main ingredients groups is to be rolled out throughout the year by Direct Food Ingredients (DFI).

Brie: producers are challenged by how the rich texture and flavours change

Coagulant can remove bitter notes in soft cheese

Eco-friendly: acacia gum is highly soluble and carries a low calorific value

Gum emulsifier made from acacia gets UK launch

Hydrosol: consumers see starch in low-fat mayonnaise as a ‘deception’

Fat-reducing stabiliser offers starch-free benefits

The emulsifiers are aimed at a broad spectrum of food applications, including yellow fats

Palm oil-free emulsifier gets UK launch

Ingredion report: Clean-label products shouldn’t come at the expense of taste or texture

Clean-label: clean to the extreme

Palm Free Duo paste: was used by Morrisons in its hot cross buns in the run-up to Easter

Bakels removes palm oil from bakery range

Vitafoods: the top trends in tweets

Vitafoods Europe 2016 – a snapshot in tweets

Here's your chance to star at the Venice-themed food and drink manufacturing Oscars

Food and drink manufacturing Oscars now open

Hydrosol: its new stabilising systems are claimed to improve water binding in sausages

Meat and vegetarian stabilisers on show at IFFA

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