A US company has developed a food packaging technology that dissolves when exposed to water and said it is ready for commercial roll-out as soon as individual customers’ needs are satisfied.
Sensitive ingredients like flavours and antioxidants may be nano-encapsulated in specially spun fibres, offering formulators a fresh approach to adding value to products, suggests new research.
Soybean soluble polysaccharide (SSPS) modified by a
rhamnogalacturonase (RGase) enzyme could be used in flavour
emulsions, and is a potential replacement for gum arabic, say
researchers from Fuji Oil Company.
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.
A patented grape seed extraction process shows how mainstream
beverage makers can increasingly take advantage of the growing
niche market for health drinks, writes Anthony Fletcher.