Agriculture Reference
In-Depth Information
factor in the move towards natural ingredients. There is likely to be a divergence
of the consumer base; those on a larger budget will continue to move to more
costly natural food whilst those on a more limited budget look set to remain with
foods having a less natural ingredient listing, associated E numbers and artifi cial
fl avours.
13.9 Sources of further information and advice
For the latest news on natural ingredients, I advise readers to subscribe to Food
Navigator (www.foodnavigator.com). Ingredient suppliers are great sources of
assistance and information to the savoury food product developer and the
following suppliers are recommended for further advice on some of the key
ingredients discussed in this chapter, together with the chapter authors of this
topic. All websites listed in this section were accessed in November 2011.
Clean label functional starches
National Starch (www.foodinnovation.com/foodinnovation/en-gb/Ingredients/
CleanLabel/Pages/CleanLabel.aspx)
Ulrick & Short (www.ulrickandshort.com)
Yeast extracts
Bio Springer (www.biospringer.com)
DSM
Food
Specialities
(www.dsm.com/le/en_US/foodspecialties/html/
homepage.htm)
Sensient (www.sensient-tech.com)
Natural colours
GNT (www.gnt-group.com)
Overseal (www.overseal.com)
￿ ￿ ￿ ￿ ￿
Natural preservatives and antioxidants
Kalsec (www.kalsec.com)
Newly Weds Foods (www.newlywedsfoods.com)
Purac (www.purac.com)
13.10 References
ANON . (1993), 'Code for the production of microbiologically safe and stable emulsifi ed and
non-emulsifi ed sauces containing acetic acid: The CIMSCEE code', in Shelf Life of
Foods - Guidelines for its Determination and Prediction , Institute of Food Science and
Technology , London , pp. 49 - 51 .
BARNETT J (2011), 'Purac: Nature's best solution for food preservation', Mintel webinar,
www.foodnavigator.com/smartlead/view/316654/4/Purac-Natures-best-solution-for-
food-preservation [accessed November 2011].
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