Israeli green-tech innovator Melodea has developed a game-changing plant-based barrier coating that is plastic-free, but still as effective in maintaining product freshness.
An emulsifier, humectant, texturiser and egg replacement, Renmatix's patent-protected simple cellulose is native, natural and multifunctional, it says. "This is a very unique and new-to-the-world form of cellulose,” says the CEO.
Finnish researchers are developing a range of clean-label wood-derived ingredients to replace current emulsifiers, texturisers and additives for bakery, meat and dairy products - but do consumers want wood in their food?
BASF has entered into a deal with Zelfo Technology for the production of micro-fibrillated cellulose (MFC) which allows strength improvement and weight reduction in paper-based packaging.
Increased intakes of fiber may reduce the risk of pancreatic cancer by 60%; with both soluble and insoluble forms offering benefits, suggests a new study from Italy.
Recently undertaken research has devised a method for developing a global tracing system to rapidly identify the origin of grain in a bulk shipment, enabling trace-back all the way to individual farm fields and adherence to US and EU traceability regulations.
Oat and corn fibre may boost the fibre content of gluten-free bread and enhance the colour, texture and volume of the loaves, says a new study from Greece.
A new fat replacer from stabilizer firm Gum Technology Corporation
claims to offer texture and moisture binding benefits to
manufacturers of low- or no-fat products.
The United States International Trade Commission (ITC) has decided
to pursue its investigation into alleged dumping of the
hydrocolloid ingredient purified carboxymethylcellulose (CMC) after
an initial complaint by Aqualan, a division...
Tapping into the €83 million market for cellulose gum use in food
applications, UK-based ingredient firm Fiske has signed a new
agreement with CMC leader Noviant to distribute the firm's range of
cellulose gums.
