Explore the multiple benefits of activated leaner label cake emulsifiers
Palsgaard
Product news > Ingredients and additives
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News headlines
- ConAgra Foods snaps up Kangaroo Brands’ private label pita chips business
- Cocoa deficit to bring prices higher, predicts Rabobank
- Barry Callebaut introduces lactose-free milk chocolate for Europe
- Sunflower can replace soy lecithin claims Sternchemie
- Researchers develop new beta glucan-rich oats
- 222 EU health claims become law; experts predict “tsunami of cheap innovation”
- Vitafoods: EU nutra space wriggles into new health claims clothes
Products
Technical / white paper
Explore the multiple benefits of activated leaner label cake emulsifiers - Palsgaard
21-May-2012 -
Would you like to be able to deliver high quality cakes at low costs with consumer friendly labelling? Palsgaard® SA 6600 makes this possible by providing very simple labelling in addition to a high degree of convenience, security and low...
Application note
CREATE NEW TEXTURES, OPTIMISE COSTS - Roquette
23-Apr-2012 -
Meet today’s market challenges! Improve pulpiness with Roquette PREGEFLO®L100G. Replace guar gum with Roquette PEA FIBRE. Both yellow pea-derived ingredients, multiple benefits include label claims and processing. Check out the application tests.
Product presentation
Little treats with big impact on your cakes - Tate & Lyle Food Ingredients
21-Mar-2012 -
Make your cakes irresistibly on-trend, while saving costsThe sweet bakery segment continues to evolve with cupcakes being one of the latest trends. Instead of having one large cake, the consumer can indulge in a large variety of different little taste...
On-Demand Supplier Webinar
Keep fresh and competitive - insights for industrial bread - William Reed Business Media
10-May-2012 -
Freshness is the number one priority for consumers when buying bread. In Europe, it accounts for the rising popularity of bake-off bread, in-store bakeries and bread vending machines. So how can the industrial baker stay competitive faced with this challenging...
On-Demand Supplier Webinar
Reducing total ingredient costs through egg alternatives -
10-May-2012 -
Flour, fat, sugar and, of course, eggs – the basic formula for any traditional cake. But despite the simplicity of the recipe, bakery manufacturers are increasingly under pressure to create fresh, tasty and wholesome baked goods in the face of...
On-Demand Supplier Webinar
Optimise COSTS, create new TEXTURES, improve NUTRITION - William Reed Business Media
10-May-2012 -
Bakery is being driven by multiple innovative trends, from taste and texture improvement and clean labelling to health and sustainable development. Cost optimisation is also a major factor. Raw material price volatility requires constant attention – as do nutritional charters....
On-Demand Supplier Webinar
How to deliver against your consumers nutritional needs through a new fat structuring agent - William Reed Business Media
10-May-2012 -
Overwhelmingly, consumers are indicating a desire to lower or eliminate their consumption of trans fats and saturated fats and are therefore influenced by package nutritional labels. At the same time, consumers don't want to compromise on taste. This can be...
Product presentation
Various Muffin Dreams with new options - Tate & Lyle Food Systems
23-Feb-2012 -
Different variations of Muffins – Highly Indulgent, Gluten free, Reduced Fat, made by Tate & Lyle Food SystemsBeing more than a food stabiliser system supplier, we provide you profitable solutions in all areas of product development, production and marketing for...
Video
Sense the freshness - Danisco
23-Jan-2012 -
Freshness is priority number one for bread-buying consumers. With DuPont™ Danisco® bakery enzymes, you can crack the freshness code. Our solutions maintain the soft, fresh feel of industrial bread for longer than anything else on the market. Go to www.danisco.com/freshness...
Application note
Sugar-free chocolate = pleasure: the impossible bet? - Roquette
05-Dec-2011 -
Give consumers the chance to choose their favourite chocolate with sugars - or without. Guarantee eating pleasure whatever their choice. Yes, it’s possible! Find out about an innovative solution.
Suppliers
WACKER: Creating Tomorrow's Solutions
WACKER offers tailored and innovative solutions and products for the functional food and nutraceutical industry. These include an inventive range of materials for improving products and processes.
FrieslandCampina Kievit
FrieslandCampina Kievit (Kievit) is world wide market leader in ingredients for food applications, based on spray dried emulsions. Kievit is headquartered in The Netherlands and has production locations as well as local sales representative offices in The Netherlands, Indonesia and Egypt.
Tate & Lyle Food Systems
Your expert in food stabilisation
Welcome to Tate & Lyle Food Systems, offering an incredible range of products and services. We design and manufacture customised, state-of-the-art stabiliser systems that help our customers bring new and exciting food products to market successfully and quickly.
Roquette: Offering the best of nature™
A private family business for 78 years, Roquette is one of the world’s leading starch processors, offering over 700 sophisticated products – all obtained from renewable resources – to a wide range of industrial sectors. Focusing on nutrition/health and plant chemistry, it is dedicated to the innovation needed to meet today’s and tomorrow’s challenges
Novozymes A/S
Novozymes is the world leader in bioinnovation. Together with customers across a broad array of industries we create tomorrow's industrial biosolutions, improving our customers' business and the use of our planet's resources.
Cosucra Groupe Warcoing SA
Cosucra has been processing natural ingredients since 1852. But we are not just a supplier. We partner with our customers, providing market expertise, extensive clinical research, and experience in regulatory affairs to help them improve existing products and develop new ones.
Palsgaard
Formulating innovative dairy products requires the best raw materials from the best sources and optimum processing conditions. A detailed understanding of how recipe components and processing conditions interact with each other is essential and all part of our service to our customers.
Valens Int. d.o.o.
Valens Int. is a global producer of innovative food ingredients designed to meet the challenges of demanding markets.
Palsgaard
Emulsifiers for baker’s mixes, retail mixes and industrial cakes Our experts at Palsgaard have been solving just about every problem in the bakery market for more than 75 years – and that goes for baker’s mixes, retail mixes as well as industrial cakes. Emulpals® - activated cake emulsifiers for baker’s and retail mixes With our emulsifiers you can significantly improve the crumb structure of your Asian style sponge mix, or increase the cake volume in a Magdalena or pound cake recipe. You can also reduce the whipping time of your sponge cake mixes, reduce the make-up steps in chiffon cake production and improve the tolerance in your retail mixes. Whatever you wish to achieve, our Emulpals® series for baker's and retail mixes will provide results.
URC® real fruit & low water activity ingredients
Taura Natural Ingredients is a fully integrated global company dedicated to the innovation and production of functional fruit and vegetable ingredients for food manufacturing industry; bakery, cereal, snack bar, confectionery, chocolate and fruit snack applications.