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... do you know your prebiotics from your probiotics? could you write and broadcast convincingly about emulsifiers and stabilisers? if the answer is yes, we would like to hear from you

... phosphate replacers are derived from crops such as maize and tapioca the new range of clean label phosphate replacers, as well as stabilisers and thickeners are an extension of the company's “already successful” ezimoist and synergie ingredients that originally offered alternatives to modified starches and additives in meat products ... the synergie range of thickeners and stabilisers for seafood ready meals have been designed to be a direct replacement for modified starches but with added functionality to “achieve superior mouth-feel, texture and stability without any splitting”

... the latest offering in the organic yoghurt market, five:am, has launched with six new flavours and boasting a wholly natural manufacturing process, free of gluten, gelatin, preservatives, starches, artificial colours, flavours, stabilisers or sweeteners

... challenges most emulsifiers and stabilisers used in ice cream production have little or no functionality without proper heat treatment, torben vilsgaard a spokesperson for the company told dairyreporter

... to produce food emulsions with improved sensory qualities, better knowledge of the effects of emulsifiers and stabilisers on the flavour and texture of emulsions is needed, says research

premium ingredients has launched two new products for uht chocolate milk, created to stabilise cocoa particles, avoid sedimentation and improve mouthfeel. premitex xlb-6020 is specifically recommended for uht chocolate milk made from reconstituted milk. a product for low cost formulas, the ingredient is made from a blend of emulsifiers, carrageenan and guar gum. the other ingredient, premigum xlb-11009, is recommended for uht chocolate milk made from fresh milk and is created from a specific blend of microcrystalline cellulose, carboxymethyl cellulose and carrageenan.

... demand due to food industrialisation palsgaard is a specialist manufacture of emulsifiers, stabilisers and other specialised ingredients for bakery, dairy, chocolate, ice cream, margarine and fine food applications, and brix said demand for prepared food was driving asian demand

... the group also has activities in vitamins and minerals, enzymes for bakery, confectionery and beverages, stabilisers, functional chocolates, flavourings, and food lipids

... ” the division produces and supplies pastry mixes and fillings, cream stabilisers and mousses, fruit fillings, glazes, chocolate, flavourings, fondants, ice cream ingredients, toppings and decorations

slovenia-based vitiva has extended its synerox portfolio for meat applications in a bid to be recognised as more than just a supplier of natural rosemary extracts. the ingredients company said the meat industry is now seeking more ready-to-use products that are pre-blended and pre-customised. technical sales director dusanka dimitrijevic told foodnavigator.com that vitiva is responding to this demand by extending its synerox range and introducing “mix & match” shelf-life management solutions.