A new fat replacer derived from kiwifruit can remove up to 90 per cent of fats in pastry and its active vitamin C and E and dietary fibre components add functionality, claims its New Zealand based developer (bakeryandsnacks.com). Adriana Tong, director of Nekta Nutrition, told BakeryandSnacks.com that its new bakery ingredient Nektabake acts as a natural stabilizer, flavour enhancer and texturiser and is produced through a proprietary kiwifruit extraction... read more →
Greater awareness about environmental disposal hazards and more stringent government regulations are predicted to drive the global market for sustainable packaging to reach $142.42bn by 2015, according to market research group Global Industry Analysts (GIA) (foodproductiondaily.com). Other drivers are identified as increased awareness about recycling of packaging wastes and government initiatives to minimize greenhouse gas (GHG) emissions. Also making... read more →
Food and beverage makers internationally are keeping a careful watch on a natural sweetener from the Chinese monk fruit, although its uptake in the market is still several steps away, indicate analysts. (ap-foodtechnology.com) The intense sweetener from monk fruit, or luo han guo, is said to be up to 300 times sweeter than sugar and has been used for many years to sweeten products in parts of Asia. Although it has yet to be approved for use in foods and... read more →
New research suggests that mixing different protein emulsifiers could create more stable emulsions – reducing the need for surfactants. (foodmanufacture.co.uk) The study, published in the journal Food Hydrocolloids, suggests that using a mixture of commonly available emulsifying proteins and solid particles could lead to more stable emulsions and foams. The research, led by Brent Murray, Professor of Food Colloids at the University of Leeds, working in... read more →
Sales of chilled ready meals surged 8.4% in the year to July 11, while volumes shot up 14.4% over the same period, according to new data from Kantar Worldpanel. (foodmanufacture.co.uk) Figures supplied to FoodManufacture.co.uk also reveal strong growth in fresh soup, which was up 10.3% in value and 10.6% in volume over the period. Prepared fruit preformed well, up 5.1% in value and 5.5% in volume, while fresh stuffing – a niche but growing category... read more →
Vegetarian protein options have come a long way from the once-ubiquitous lentils and tofu as food scientists have stepped up to the challenge of creating innovative meat substitutes. (foodnavigator-usa.com) While popular meat alternatives include soy, wheat and Quorn – a mycoprotein derived from fermentation of the fungus Fusarium venenatum – there are a number of emerging opportunities in the meat substitutes market. Soy protein-based meat analogs are... read more →
Chestnut flour could be used in gluten-free breads to give nutritional and health benefits, according to a new study from Turkey (bakeryandsnacks.com) ormulating products with chestnut flour – reportedly the first study of its kind – may enhance the vitamin B, iron, folate, and dietary fibre content of gluten-free products, claim researchers at the Department of Food Engineering, Middle East Technical University in Turkey. The study, published in the... read more →
Collagen fibre could prove a useful emulsifier in acidic food formulations, reports a new study which suggests it could be a natural alternative to synthetic emulsifiers. (foodnavigator.com) Collagen is already used by the food industry as a protein and collagen fibre as a water and fat binder in meat products. But the broader potential of collagen fibre as an emulsifier, obtain from crude collagen and defatted, dried and ground, is a new area of exploration. Led... read more →
