Emulsifiers, stabilisers, hydrocolloids

Seaweed extract can add body to dairy desserts

Dairy desserts are claimed to be firmer and more creamy

The dairy market has been boosted by a new texturising ingredient made from sustainably sourced seaweed.

Hydrosol is demonstrating the emulsifier in gluten-free vegan nuggets

Meat substitute made more real by emulsifier

Bakery tastes: consumers are looking for sustainable ingredients with provenance

Bakery spotlight: why the feelgood factor still matters

Food choices are influenced by four main eating styles, Ingredion claims

How you eat influences what you eat, report finds

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

70-strong ingredients range rolled-out

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

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