CP Kelco has launched GENU Pectin YM-FP-2100, a clean-label-friendly ingredient that provides a medium-to-high viscosity in the fruited drinking yogurt and with ease of pumpability at the fruit prep stage.
Premium Ingredients has developed new stabilisers for acidified dairy drinks that it says will alleviate some of the strain created by rising prices and dwindling availability of pectin.
Using sugar beet pectin to coat proteins could lead to the
formation of core-shell systems for use as encapsulators or fat
replacers, suggests new research.
Hydrocolloid industry sees competition step up a gear as US
ingredients firm Cargill, for the first time, buys into the pectin
market through the acquisition of Citrico, reports Lindsey
Partos.
