Emulsifiers, stabilisers, hydrocolloids

Bakery spotlight: why the feelgood factor still matters

Bakery tastes: consumers are looking for sustainable ingredients with provenance

Mounting pressure from health groups hasn’t deterred consumer desire for ‘feelgood’ foods.

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

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

More Emulsifiers, stabilisers, hydrocolloids