A New Zealand study has revealed that sugar-sweetened beverages appears to contain higher health risks than sugar-containing foods, especially when it comes to metabolic syndrome development.
Tetra Pak has launched a range of hot-melt adhesives and lubricants, called Tetra Pak hot melt adhesives, in partnership with Henkel, for its own filling machines.
SIG Combibloc says the runaway Chinese success of its drinksplus technology is ‘going global’, with top food firms impressed by its premium beverage applications.
US scientists have developed a technique to produce transparent nano-emulsions for food and beverages, which may present formulators with new delivery systems for value-added ingredients.
Enhanced heat resistance leading to less shrinkage, improved barrier performance and superior clarity are claims made for a new hot-fill PET container soon to hit the market.
The potential rise of sugar beet pectin use in the food industry
could see it substitute for gum arabic in emulsions, according to
new results from Wales.
A new pressure spray system, that uses precise
temperature settings, gives confectioners better control when
coating products with chocolate and other viscous liquids, the
manufacturer claims.
A new method of mixing and heat exchange for highly viscous liquids
without the use of traditional stirrers, has been developed by
Australian scientists.
Danish ingredients manufacturer Palsgaard has developed a new
instant cake emulsifier which safeguards cake quality throughout
the stresses inflicted on batter during processing.
The modified gum arabic product 'Super Gum' could stabilise
water-in-oil-in-water emulsions, opening up opportunities for fat
reduction and novel encapsulation, researchers from New Zealand
have reported.
Rieke Packaging Systems has launched a new pump, which can dispense
a variety of liquid products from free-flowing sauces to highly
viscous creams as well as those containing small particulates.
A protein-polysaccharide combination for stabilising
water-in-oil-in-water emulsions could lead to customised double
emulsions with differing release behaviours, German researchers
report.
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 food-contact safe emulsion developed by a joint US and German
company keeps oil, grease and water from penetrating paperboard
packages and helps maintain product freshness.
Targeting growing demand for fat-reduced food formulations, Danish
emulsifier firm Palsgaard launches a new emulsifier-stabiliser
system for chilled, quark based aerated desserts.
Shell Lubricants has developed a new food grade heat transfer fluid
- Shell FM Heat Transfer Fluid 32 - designed to help food companies
meet the extreme operating temperatures of heat transfer systems
and reduce the risk of oil contamination.
Petro-Canada has launched a new trolley fluid for meat-processing
operations that it claims offers unmatched protection against wear,
rust and drips. The manufacturer says that while the fluid has been
designed to deal with the harshest...
Rieke Dispensing has launched a new 10ml pump, which is said to be
capable of handling a variety of liquid products from free-flowing
sauces to highly viscous creams, as well as those containing small
particulates.
