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New Proposed USP Quality Standards for Food Ingredients
A series of new proposed quality standards for food ingredients - including standards for a new swee…
Okra Extracts May Increase Ice Cream Shelf-Life
While okra has been widely used as a vegetable for soups and stews, a new study in the Journal of Fo…
Alvean – A New Sugar Venture Emerges From Cargill and Copersucar
Cargill and Copersucar, the largest Brazilian sugar and ethanol trader, have successfully completed…
Cobram Estate wins Best of Class Trophy
In order to win a Gold Medal and Best of Class trophy, an olive oil must rank in the top 0.1% of oil…
Hinoman’s vegetable whole-protein ingredient receives GRAS status
Hinoman has been granted self-affirmed Generally Recognized as Safe (GRS) status for its Mankai, a v…
Neptune gets Australian patent
Neptune has been granted a patent by the Australian Patent Office covering omega-3 phospholipids com…
Arla Foods develops Nutrilac to convert acid whey into low-fat dips
Arla Foods Ingredients has developed a protein solution known as Nutrilac, which will help manufactu…
ICE raw sugar moves up, arabicas shift lower
ICE raw sugar futures rose on Monday, bolstered by investor short-covering and chart-based buying, w…
Avebe helps to make Creamy low fats products a realities
Dutch potato starch specialist Avebe has launched Elaine GEL 100, a potato starch with unique proper…
Ingredion says ‘positive trajectory’ continued in second quarter
Ingredion has reported results for the second quarter 2014. Although second quarter sales were down…