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Barry Callebaut launches probiotic chocolate
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Hans VriensChief innovation officer - Barry CallebautBarry Callebaut announces the roll-out of probiotic chocolate to meet consumer demand for health and wellness foods. Published: 09-Nov-2007 |
Improved taste for healthier chocolate formulations, claims Cargill
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Henry HussellHead of marketing - Cargill SweetnessTaste is a key challenge for makers of healthier chocolate: Henry Hussell, head of marketing at Cargill Sweetness, takes us through some of their solutions. Published: 09-Nov-2007 |
Tate & Lyle platforms target re-formulation issues
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Franck SarracinoManager food ingredients technical service Europe - Tate & LyleTexture, taste and nutrition are pivotal to Tate & Lyle's Rebalance and Enrich platforms. Published: 08-Nov-2007 |
DSM launches new ingredient for glucose control
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Erik LommerdeBusiness manager, metabolic syndrome and diabetes - DSMDSM announces the roll-out of InsuVital, a new ingredient that actively attacks glucose peaks after meals. Published: 08-Nov-2007 |
Dohler taps into superfruits trend
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Herald KrugHead of ingredient systems - DohlerHerald Krug, head of ingredient systems at Dohler, delves into health claims, research and the role of superfruits in health and wellness. Published: 08-Nov-2007 |
Cargill rises to the natural flavour taste challenge
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Henk WeltenGlobal strategic categories leader - Cargill Flavour SystemsTaste remains a challenge in health and wellness products. Henk Welten, global strategic categories leader at Cargill Flavour Systems, takes us through some solutions. Published: 08-Nov-2007 |
New markets for appetite suppressant from pine nuts
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John KurstjensGlobal marketing manager - Lipid NutritionLipid Nutrition announces new markets for its satiety ingredient PinnoThin. Published: 08-Nov-2007 |
Beneo brand for Orafti, Palatinit and Remy
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Yves ServotteExecutive Board Member - BeneoNew Beneo group combines Orafti, Palatinit and Remy as it eyes up opportunities in the functional food market. Published: 07-Nov-2007 |
Danisco CEO on the power of adding value
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Tom KnutzenCEO - DaniscoTom Knutzen, CEO of major ingredients player Danisco, explains the company's strategy on high value-added ingredients to FoodNavigator editor Jess Halliday. Published: 07-Nov-2007 |
National Starch invests in textures
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Terry ThomasDivisional Vice President - National StarchTerry Thomas, divisional vice president for National Starch, talks the language of texture and how to bring textural meaning to consumer palates. Published: 07-Nov-2007 |
Spotlight
  Natural mouthfeel is key for reduced-calorie formulations: GivaudanSwiss flavor giant Givaudan has launched a new programme aimed at developing reduced-calorie products that do not... |
 Reformulation drive risks dairy sector damage, Dairy UK warnsUK trade body Dairy UK has called on the nation’s government to do more to communicate the... |
 ABF’s ingredients division needs self-improvement: AnalystAssociated British Foods (ABF) is on track to deliver strong, full-year growth, however, high raw material costs... |
