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... frutarom savory solutions has developed a new ingredient compound which enables fish to be used as sausage filling ... with the new ingredient frutarom says it has developed a product that allows manufacturers to present fish in a new form ... “with this product, we are focusing on target groups who are curious about trying out new products and flavour variations ... meat-free whilst the prospect of producing sausages from fish may be new to many european consumers, sausage type snacks made from fish and seafood products are a popular in japan, where products such as kamaboko (a cured surimi product), and fish sausage products resembling hot-dog sausages are commonplace ... peters told foodnavigator that the new compound was developed to produce meat-free sausages made from fish ingredients

... heat stabilised collagen fibre may be a natural alternative to synthetic emulsifiers for use in acidic food and drink formulations, such as confectionary and soda’s , according to new research ... but the broader potential of collagen fibre as an emulsifier, obtain from crude collagen and defatted, dried and ground, is a new area of exploration ... “collagen fibre is a new ingredient obtained from collagen in its crude form,” wrote the authors ... they explained that previous research has suggested that collagen fibre has potential for use in the food industry as a natural, food grade, emulsifier, the new study investigated the effects of heat treatment on the emulsifying properties of collagen fibre

... cognis has announced a new addition to its lamequick range of whipping agents, which it says enables luxury chantilly cream and cake fillings without hydrogenated vegetable fat ... the new ingredient, lamequick ce 2903, gives manufacturers the option for a clean label cream or filling, however, and is said to still provide a creamy texture, volume and taste

... to cater to the increased demand, food manufacturers are developing new gluten-free products or reformulating existing ones ... randall did admit though that there have been some advances in creating good tasting gluten-free products by using other ingredient systems ... according to randall, it is important to note that penford’s ingredient technologies improve texture of products when salt and sugar are removed or replaced ... “penford food ingredients can offer the marketplace several health and wellness solutions including fat replacement ingredient technologies for dairy, ice cream and meat products and fiber for bakery, snacks and bars ... penford actively looks for new ingredient solutions that improve product functionality and/or address health and wellness needs”, randall went on to say ... “we introduced a new clear coating technology for sweet potato fries which increases the fry’s crispness and enhances the tender texture”, illustrated randall

... voting is underway for the 2011 product of the year awards as 5,000 shoppers are set to task in australia’s only independent consumer survey on the most innovative new products to hit the supermarket shelves each year ... “now in its second year in australia, product of the year is setting the standard in new product development ... to qualify for entry, products must have launched between january 2009 and september 2010 and be a completely new type of product or a useful innovation to an older product or brand, such as a new ingredient, redesigned shape or size, new formula, or new packaging ... conducted by leading market information group, tns, product of the year is the only consumer research exercise which specifically asks the consumer about the appeal and interest of new products currently available to them

... the new ingredients, launched globally, meet both industrial expectations for effective ingredients as well as consumer demand for all natural food products, said the french firm ... essential oils and oleoresins naturex has introduced two new products under its essential oil and oleoresin line: aquaready and ez-caps ... the new aquaready range is said to be particularly suited for use in non-fat or low-fat products

... dd williamson is introducing a new class one acid-stable dark caramel colour and burnt sugar flavour for use in beverages with ph below 2 ... the company announced last week that the new ingredient – which can be used as colouring or a flavouring – is being launched in the us and expects it to be particularly attractive to north american beverage manufacturers that export to the european union

... the natural ingredient can be used in soft drinks and also has applications in food and cosmetic products ... “we are the first company in the world that has succeeded in bringing this natural ingredient to market ... the new product was developed from a patent into a commercial product within three years,” said isobionics ceo, toine janssen ... the substance is used as a flavor and fragrance ingredient especially in grapefruit products ... the firm said the new ingredient can give a fresh juice impression to orange-based soft drinks

... malted rice could offer formulators a new weapon in their gluten-free arsenal after tests showed the potential to product the ingredient at the pilot scale, italian researchers report ... if further studies, including additional scale-up, affirm the potential of the rice malt, it may see an interesting new ingredient added to the growing list of options available to gluten-free formulators

... the objective of this close collaboration is to synergistically apply their strategic alliance to identify and bring to the marketplace unique high quality natural ingredient solutions ... polinat has recently established new r&d facilities (including analytical, cell and molecular biology laboratories) and a team of scientists to “mine” the potential of the rich library of botanicals and initial research undertaken by polinat’s founders, dr ... particular emphasis is being devoted to study the effects of polinat’s new ingredient candidates on gene expression before moving on to additional testing