Latest issue of Food Engineering & Ingredients
March 2024
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These are the top five prebiotics according to the latest research
, /in E-News /by panglobalThere is growing evidence that consuming prebiotics – certain types of fibre often found in plants that stimulate beneficial bacteria in your gut – can help to maintain a healthy gut microbiome. In a new study, scientists estimated the prebiotic content of thousands of food types by using preexisting literature to find out which foods […]
Omya’s new nutraceutical concepts herald new era in orally disintegrating nutraceuticals
, /in Product news /by panglobalOmya, expert in natural mineral particles, has developed excipients for powder and tablet applications that promise both efficient manufacturing and added value. Presented at Vitafoods 2023, several prototypes showcased the huge range of options for the nutraceutical industry. These innovations are based on Omyanutra 300-OG, Omyanutra 300 DC and Omyanutra 300 Flash, which all offer […]
Synergy Flavours launches concentrated flavours for protein bars
, /in Product news /by panglobalSynergy Flavours has launched a range of high-impact, concentrated flavours for protein bars, to expand its sports nutrition offering and target manufacturers innovating in the growing sports nutrition bar market. The range comprises of eight new flavours, and is targeted at manufacturers looking to launch new products, or optimise existing products.
Melodea’s sustainable barrier coating boosts food packaging recyclability
, /in Product news /by panglobalMelodea, a leading sustainable barrier coatings producer for packaging, has introduced its newest innovation, MelOx NGen. MelOx NGen is a high-performance barrier product specifically engineered to allow for the recyclability of plastic food packaging. In addition to its excellent eco-profile, the new barrier has proven superior in its key role of maintaining food freshness and […]
New plant-based fat matrix proves good alternative to butter in bakery products
, /in Product news /by panglobalFoodTech start-up Gavan Technologies is using its no-waste protein extraction platform to deliver FaTRIX, an alternative fat solution. FaTRIX offers a series of high-performance, protein-based fat substitutes that serve as excellent alternatives to butter and other commonly used fats in a variety of bakery products.
Spirulina innovator introduces nutritionally dense plant-based chicken schnitzel
, /in Product news /by panglobalSpirulina food-tech innovator, SimpliiGood by AlgaeCore Technologies, has unveiled a chicken schnitzel analog composed primarily of the nutritious microalgae spirulina. The plant-based version of a breaded cut of chicken not only takes on the appearance, flavour, and structure of real chicken breast but also possesses a naturally dense nutritional profile that could outpace that of […]
Loryma unveils Lory Starch Saphir pure – an E number-free adhesion starch
, /in Product news /by panglobalLoryma’s clean-label, wheat-derived, native adhesion starch stands out from other similar products because it is not modified and does not need an E number. Thanks to an innovative production process, Lory Starch Saphir pure is as efficient as conventional modified starches, and provides optimum adhesion properties for all types of substrate coatings.
Mondi’s new FunctionalBarrier Paper Ultimate is a recyclable ultra-high barrier paper-based packaging solution
, /in Product news /by panglobalMondi, a global leader in packaging and paper, is investing €16 million in new technology to produce a new packaging range called Functional Barrier Paper Ultimate. This ultra-high barrier paper-based solution for food meets growing customer demand for sustainable packaging that contributes to a circular economy.
BENEO launches clean label Orafti β-Fit with barley beta-glucans
, /in Product news /by panglobalBENEO has launched its first barley beta-glucans ingredient, Orafti β-Fit. Offering unique health benefits, including positive impacts on heart health and blood sugar management, Orafti β-Fit is a natural and clean label wholegrain barley flour with 20% beta-glucans. It is a significant extension of the company’s functional fibre product range and is available worldwide.
José Andrés and George Washington University set up institute to deliver food system solutions
, /in E-News /by panglobalWorld-renowned chef, author, and humanitarian José Andrés and international research leader the George Washington University (GW) have formed a partnership to build a premier Global Food Institute at GW, an unprecedented and transformative collaboration with plans to be a world leader in food system solution delivery.