FoodExecutive - Ingredients

Published in Laws
Monday, 02 December 2019 07:28

Regulation EU 2019/1901 as regards maximum levels of citrinin in food supplements

Commission Regulation (EU) 2019/1901 of 7 November 2019 amending Regulation (EC) No 1881/2006 as regards maximum levels of citrinin in food supplements based on rice fermented with red yeast Monascus…

Published in Applied Research
Thursday, 14 November 2019 06:20

Valorization of keratin from food wastes

Researchers from the University of Nebraska (Usa) have developed oligosaccharide derivatives to crosslink keratin materials from poultry feathers, swine bristles and ox hairs to valorize these major wastes from meat…

Published in Kerry en
Monday, 04 November 2019 06:26

Taste and nutrition in the nutrition bars

At the slow but continuous change in consumer lifestyles, the bar market responded with double-digit growth, increasingly driven by nutritionally balanced, but also good, products. More than 80% of European…

Published in Beer
Thursday, 31 October 2019 06:16

Processing of brewing by-products to give food ingredient streams

Very large amounts of brewer's spent grains (BSG) are produced in the world which is usually considered as a waste, or animal feed, rather than food for humans. Researchers from…

Published in Faravelli corner en
Wednesday, 30 October 2019 06:16

CEKOL® AFI for animal nutrition

Healthy and balanced food play an important role in animal health and welfare. This is also true for the production of safe products of animal origin. More and more attention…

Published in Applied Research
Tuesday, 29 October 2019 06:16

Polyamide modified with green tea extract for fresh minced meat active packaging applications

Researchers from the University of Zaragoza (Spain) tested a new active packaging for meat containing green tea extract and the result were published in Food Chemistry 300, 125242, 2019. New…

Published in Health and Wellness
Monday, 28 October 2019 06:16

Healthier 'butter' spread almost entirely water

Cornell University food scientists have created a new low-calorie 'butter' spread that consists mostly of water. A tablespoon of this low-calorie spread has 2.8 grams of fat and 25.2 calories.…

Published in Agenda (English)
Friday, 11 October 2019 06:30

In-Vitality is the event not to be missed!

In-Vitality is the only event in Italy dedicated to ingredients and raw materials catered towards the functional food market, supplements as well the nutritional sector. Aiming to enhance the Italian…

Published in Kerry en
Monday, 07 October 2019 06:57

Radicle™ by Kerry launches with ambition to lead the industry to produce better plant-based food

Kerry Taste & Nutrition has launched Radicle™ by Kerry, the broadest portfolio of plant-based food solutions in the market. Radicle™ by Kerry offers customers an integrated solution to create nutritionally…

Published in Ingredients
Saturday, 28 September 2019 06:18

The food safety chain

Direct control of every stage to offer good, healthy and safe products to the consumer The most important aspect about food products is undoubtedly the safety of what we bring…

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