طراحی وب سایت

the new product pipeline's of ingredient companies have been bountiful this year. in the first of two round-ups on new ingredients that have become available for food manufacturers this year, foodnavigator.com highlights launches of carbohydrates and fibres, cultures, enzymes, and fats and oils. carbohydrates and fibres french firm colloides naturels international launched a new 'nutritional texturiser' combining acacia gum fibres and wheat which it claims is both highly functional and nutritious.

the food standards agency has unveiled updated salt reduction targets for the food industry up to 2012, trimming back levels once more in some 80 categories of foods. excess salt intake has been linked to increased risk of hypertension and stroke. the fsa is aiming to reduce salt intake to 6g a day for adults (2.4g sodium), from around 9.5g in 2000/1. the current consumption estimate is at 8.

in an exclusive interview with bakeryandsnacks.com, dsm food specialities launches panamore, a cost-busting enzyme preparation for bakers that stands to cut escalating emulsifier expenses in bread applications by as much as 70 per cent. panamore, an enzyme preparation borne from microbial fermentation, acts on polar lipids already present naturally in the wheat flour to "unlock and maximise their emulsification properties.

tate & lyle has announced the introduction of a new line of branded fibre ingredients called promitor, which can be used in a broad range of food products to help consumers meet fibre intake targets. in both europe and the us, surveys have shown that consumers struggle to meet daily recommended fibre intake though natural dietary sources alone. in the uk, recommended fibre consumption is 18g per day; in france 25 to 30g; and in germany 30g.

dsm food specialities is launching a range of yeast-derived taste potentiators called sensarite, aimed at maintaining an authentic taste profile in bakery and dairy products reformulated to be better for health and nutrition. food manufacturers are under increasing pressure to provide foods that cater to consumers and regulator demands for reduced salt, fat and sugar as part of efforts to combat obesity and heart disease prevalence.

a quality control instrument for flour from french firm chopin technologies could play a key role in ensuring flour performance matches customers' expectations in a finished product, attendees heard at a recent conference in paris. while flour millers may have met the correct specifications of their customers when formulating their flour, on occasions the product may not perform in the correct manner.

the growth in ready meals, plus desire for clean-label, restaurant-style products has led the uk’s ulrick & short to launch a new functional starch from wheat. ulrick & short specialises in clean label ingredients, and already has a portfolio of synergy ingredients produced from a range of crops, which are billed as replacements for modified starches in processed foods such as soups, sauces and prepared foods.

synergy is expanding its ethnic flavours offering with a new line of pastes intended to help manufacturers counter the perception that healthy foods are bland by definition. according to the company, a division of carbery, taste and health are the twin purchasing motivators for consumers today. "it's getting much harder to identify what's most important for consumers these days," said john godwin, commercial director of savoury ingredients.

givaudan flavours' new proprietary salt reduction system aims to help food makers develop lower salt alternatives without sacrificing flavour. the firm's tasteessentials innovation is designed to tap into the growing demand for salt-reduced products, and help manufacturers convince consumers that salt-reduced food can taste just as good. "applying scientific expertise in both biotechnology and botanical isolates, givaudan has developed the capability to significantly improve the taste profile of foods that are reduced in sodium," said hugo felix, head of givaudan's global savoury business unit.