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29 Results
Section: Flavor
Ingredients
Optimization of Gum Acacia/ Modified Starch/Maltodextrin Blends for the Spray Drying of Flavors
According to the results of this study, there is a trade-off in what can be achieved as advantageous or not when replacing gum acacia with modified starch and/or maltodextrin for spray drying purposes.
Regulatory & Research
Monell Study Shows Starchy Foods Affect Infants Salt Preference
Study shows how starchy food intake at an early age may affect salt and salty food preferences later in life.
Beverage
Hälsa Releases RTD Yogurt Beverage
Hälsa has released its RTD plant-based yogurt beverage that contains organic whole grains and fruits nationwide.
Ingredients
Spray Drying of Food Flavors— IV. The Influence of Flavor Solvent on Retention of Volatile Flavors
This is the fourth paper in our series studying flavor retention during spray drying of artificial flavors. In this paper, we address the problem of selecting a suitable flavor solvent system for spray drying.
Regulatory & Research
FDA Declares HFCS is Not Natural
According to a decision by the US Food and Drug Administration (FDA), products containing high fructose corn syrup (HFCS) cannot be considered "natural" and should not be labeled as such.
Ingredients
Beta-Cyclodextrin
Recent advances in enzyme technology, coupled with increased scale production, have brought β-cyclodextrin (BCD) to a point where it can be used economically in food and cosmetic applications, although it cannot be considered as a cheap carrier. Many workers, however, are finding applications for its unique properties and stabilizing ability. In such cases it is cost effective.
Ingredients
Patent Pick: Chew on This
Improving the chewing texture of flavored, soft, sugar-free candy, Crown Confectionary has applied for a patent on a formula that reduces the stickiness and adhesion to teeth.
Regulatory & Research
Patent Pick: Low-sugar Dairy Beverage
Patent Picks are chosen by the editors from publicly available sources. Today's invention, from Nestec S.A., relates to methods for making ready-to-drink, low-sugar dairy beverages.
Flavor
Report: Flavored Yogurt Market to Witness Growth
Plant-based and vegetable-based yogurts are making a debut on the market.
Ingredients
Differences Between Gum Acacias for the Spray Drying of Citrus Oils
It was considered of interest to evaluate different gum acacias for the encapsulation of single fold orange peel oil via spray drying. This is the subject of the research report which follows
Ingredients
Encapsulation of Artificial Flavors by β-Cyclodextrin
Numerous authors have reported the utility of cyclodextrins for the encapsulation of flavor compounds. Other researchers have used cyclodextrins to specifically remove off-flavor components from a product. The cyclodextrin property of selective binding prompted us to initiate this study. It was of interest to determine the specificity of β-cyclodextrin encapsulation of flavor compounds typically used in the formulation of artificial fruit flavors.
Ingredients
Campbell’s Soup Modifies Original Recipe
Campbell’s Soup is changing its original broth with 30 ingredients to have 20 ingredients.
Beverage
Patent Pick: RTD Bubble Tea
Coca-Cola is bubbling with excitement in this new patent application, aimed at a new invention for shelf-stable, ready-to-drink bubble teas.
Trends
Report: Savory Ingredients Market Value
Allied Market Research predicts the savory ingredients market to grow at a CAGR of 7.70% from 2020 to 2027, reaching $11,284.0 million in 2027.
Ingredients
Spray Drying of Food Flavors. Ill. Optimum Infeed Concentrations for the Retention of Artificial Flavors
The practical aspects of this work are that each flavor encapsulating material will exhibit an optimum concentration for flavor retention. The optimum concentrations determined in our study may not necessarily be the same as in a production facility. This would have to be determined using actual production equipment. If the retention is limited by the ability to atomize, this factor is equipment dependent. It does appear worthwhile to make this determination, however.
Flavor
Symrise Opens Dedicated Sweet Lab
The expanded and redesigned Food & Dairy Applications Lab can develop products across all segments of the sweet goods category. The Symrise team can assist customers through all stages, from protocepts to larger-scale samples.
Ingredients
Cargill Offers Health-conscious Ingredient Choices
Ingredient options help address new healthy living, eating guidelines and regulations in the U.S.
Dietary Supplements
ADM Debuts Supportive Solutions Platform for GLP-1 Users & Other Anti-Obesity Medications
“The use of GLP-1 treatments continues to rapidly increase, creating an incredibly dynamic market with a new segment of consumers with unique needs,” said Ian Pinner, senior vice president, president, nutrition, and chief sales and marketing officer, ADM.
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