• Baby Sardine & Fagara Soft Rice Toppings
    Company: Nagatanien
    Category: Sauce
    Brand: Otona No Furikake
    Country: Japan
    Date Published: March 2010
    Ingredient: Carrageenan
    Request info

  • Custard Tart
    Company: Distri-Groupe
    Category: Bakery
    Brand: Lusitana
    Country: Portugal
    Date Published: March 2010
    Ingredient: e401
    Request info 

     
  • Garlic and Cheese Take and Bake Breadsticks
    Company: Target     
    Category: Bakery   
    Brand: Archer Farms (Private Label)
    Country: USA
    Date Published: March 2010
    Ingredient: Cellulose Gel
    Request info

  • Milk Chocolate Drink
    Company: LB
    Category: Dairy
    Brand: Ghana (Private Label)
    Country: Japan
    Date Published: Feb 2010
    Ingredient: Cellulose Gel
    Request info


  • Fruit Overload Ice Cream
    Company: Dinshaw's Dairy Foods
    Category: Dairy
    Brand: Dinshaw's
    Country: India
    Date Published: Feb 2010
    Ingredient: e401
    Request info
     
     
  • Soya Cuisine 100% Vegetal Cream
    Company: Alpro
    Category: Beverages
    Brand: Provamel Bio      
    Country:  Germany
    Date Published: Feb 2010
    Ingredient: Carrageenan
    Request info

    

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FMC Microcasts click here


Gelatin Calculator click here

Innovations



Newly Added - Avicel® stabilizer Microcasts

FMC BioPolymer Food Ingredients presents two new multilingual (French, German, and English) microcast presentations: Recent advancements in Avicel stabilizer technology for beverages  AND  Dairy Creams with Avicel-plus stabilizers

Click here to view the microcasts


Newly Added - Elevated Temperature Stability
FMC products can be used in a range of temperatures.  The first in a series of heat stability microcasts, this microcast presented by Donna Pechillo, North American Food Applications, provides an overview on improving product stability using FMC ingredients at elevated temperatures for confections and fillings.  Click here to view the microcast


Newly Added - Gelatin Alternative Savings Calculator - Utilize our new gelatin alternative savings calculator to find a high quality carrageenan alternative.  Click here


Proper dispersion of Avicel colloidal MCC is the key to obtaining optimum functionality. Click here for a presentation by Ross White, FMC BioPolymer Applications Manager on Avicel® The value of effective dispersion.

New Concept:  Maintain moist, soft texture in dough-based products. Formulate soft baked cookies and other dough-based products with Protanal® alginate. Avicel Dispersion and formulation guidelines for Soft Baked Cookies.

New Concept: Refreshing  Enriched Beverages.  Avicel-plus® GP 1615 stabilizer allows you to formulate a low viscosity, flavored beverage with excellent suspension properties.  Contact us for more information and a copy of our Concept Bulletin, Refreshing, Enriched Chocolate Beverage.

New Concept:  Processed cream cheese products - lower dairy solids.
A new stabilizer from FMC effectively reduces or eliminates the impact of locust bean gum and  dairy solids in the production of cream cheese.  Processed Cream Cheese Products (CHS-05).  Contact us for more information

 

Innovations -  Archive Files


New Concept:  Processed cheese products with reduced dairy solids - Click here to access formulation and product recommendation:  Processed Cheese Products (CHS-01).   

New Concept:  Solution for Weight Control -Satiety Beverages.  Contact us for more information

New Concept: Better Vegetarian Patty - binder systems approved for use in organic foods.
Contact us for more information

New Concepts for Meat Processors:  Meat Analogs and Restructured Meat Products.  Both concepts were presented in April 2008.  Contact us for more information and formulation sheets.