FoodNews

October 2011

• Cheasing'Up, cheese technology revolution
• New texturisers for baked goods and ice-cream
• When nature bring colour to life!
• Organic Gum Acacia
• Olivex - EFSA approved olive extracts from Grap'Sud
• New BENEO-Technology Center
• New burst release innovation from TasteTech
• Greener Rebaten stevia
• Natural sweetness exclusively from fruits
• New improver in LCI range dedicated to Danish pastry
• Gelatins with convenience
• Freeze-drying technology for natural ingredients
• A world of plant extracts
• The egg powder specialist
• Healthiness + tastiness = support to consumer well-being
• Agar-agar
• New Springer yeast-based natural cheese flavour

June 2011

• Coming up: FIE 2011 in Paris
• Cereal Creamer, the new generation of creamers
• SPRINGER yeast extract: A clean label solution for salt reduction
• AEROSIL & SIPERNAT products to help avoid lumps in sugars and sugar alcohols
• LCI launches westhove rice LV, the gluten-free solution for drinks
• Nutritis fruit sugar ingredients - natural sweetness

March 2011

• Baobab - superfood with many talents
• New organic grape juice based products from Inosud
• Improve dough hydration
• New organic FOS from BENEO-Orafti
• Promilk IC25 - new from IDI
• Malt as natural wheat flour corrector, flavouring and colouring

December 2010

• Innovative and successful applications of Citri-Fi
• AbsoluteWHEAT: nutritional concentrate of white wheat
• Health boosters: Extramel D & Arolia
• AEROSIL & SIPERNAT for spices and seasonings
• New supplier of clean label yeast extracts
• Endless possibilities with Pulviver egg powders
• Favourable EFSA opinions support dental health claim for chewing gums with no added sugars 

September 2010

• New supplier of functional blends and taste ingredients
• SIPERNAT 350 - the low dust anti-caking aid
• Emulsions for beverages - also with an exotic African touch
• LimaLin - extremely stable and 100% vegetable omega-3 source
• Fibres in cereal-based products: Technological assest to boost nutrition
• Meat products, the challenge of 100% natural textures

June 2010

• Stone milled grains and gluten-free products
• The new taste of pea protein
• Ingredients for clean label solutions
• Replace caseinate in deli meats
• Clean label fibres for bakery applications

February 2010

• Food Seminar 2010
• Citri-Fi - superior water and oil binding ingredient to improve yields and profit margins in a wide variety of foods
• A longer lasting loaf from TasteTech
• Beneo - connecting nutrition & health: a world of healthy fibres
• Natural sweetening from grapes
• Vegetable-extracted protein - trustworthy dietetic foods with the natural touch

   

October 2009

• Coming up: FI Europe 2009
• Toasted wheat bran: a natural choice for fibre enrichment
• News in brief
• Unipektin - "weltklasse" gums and pectins
• Offering the best of nature
• IDI SAS: for every need, an appropriate dairy ingredient
• New caramels from Sethness-Roquette
• Egg powders for the food industry and egg yolk phospholipids for infant formula
• Who's who? - Katarina Furin