Articles Tagged with ''mouthfeel''

Dream Organic 'Whole' Ricemilk, Dream Organic 2% Fat Ricemilk

Both varieties are certified organic and Non-GMO Project Verified

December 8, 2022

Both varieties of the versatile plant-based ricemilk are drinkable with a hint of sweetness, and have a very similar texture and mouthfeel to dairy milk.

T. Hasegawa: Natural, Plant-Based

T. Hasegawa introduces natural, plant-based dairy fat mimetic

December 3, 2021

The California-based subsidiary of one of the world’s top flavor and fragrance companies has unveiled a patented new technology that produces rich-tasting, creamy low-fat foods and beverages – all while reducing reliance on increasingly expensive edible oil additives.

Natural Flavor-Booster & Masker Ingredients for Clean-Label, Plant-Based, and Better-For-You Products

Secondary ingredients need to be derived from natural sources and contain no traces of solvents or similar chemicals

Rachel Zemser MS, CCS

September 29, 2021

To attain the coveted clean-label designation, today’s “flavor helpers”—the secondary ingredients needed to mask or block a bitter aftertaste or to enhance a desired flavor (which in turn can mask off notes)—need to be derived from natural ingredients and contain no traces of solvents or similar chemicals.

Silk nextmilk and So Delicious Wondermilk

Addressing reluctant dairy lovers, Danone created new plant-based milk alternatives

September 27, 2021

Launching in January 2022, new Silk nextmilk™ and So Delicious Wondermilk™ are designed to help close the gap between traditional dairy drinkers and plant-based beverage consumers.

Hydrosol: We Texture Taste

Hydrosol embraces new slogan to reflect growing capabilities

June 21, 2021

For almost 30 years, Hydrosol has been one of the leading international suppliers of specialty food ingredients system solutions. As it expands its long-term market position in this rapidly growing category, the company builds on its comprehensive knowledge of functional ingredients, industrial production processes, and the challenges of food shelf life and regional eating habits.

Epogee: Full Taste, Fewer Calories

Epogee fat replacement technology drives groundbreaking better-for-you chocolate bar

June 21, 2021

Gatsby’s breakthrough product delivers melt-in-your mouth indulgence and achieves unheard-of calorie reduction—thanks to Epogee’s EPG GMO-free, plant-based fat alternative technology. The result is a deliciously satisfying chocolate experience with significantly less calories.

Catching Up with the Creative Craft of Condiments

Condiments typically feature a supportive flavor, a thickener and/or a liquid, seasoning, and mouthfeel enhancers, all built on a base platform

Hinnerk Von Bargen

April 8, 2021

Whether a hot condiment such as Tabasco, sriracha, or gochujang gets folded into the coating for hot and “sexy” chips or into a newly crafted fiery dip, or if the goal is a dressing, a splash, or a pour of flavorful expression, condiments are trending big.

Profile Food Ingredients: Vegan, Keto Friendly

Profile Food Ingredients introduces vegan, keto friendly ice cream stabilizer

February 23, 2021

Profile Food Ingredients (PFI) introduces its latest product line for traditional and non-traditional frozen dessert applications. Many vegan and keto products in the frozen dessert market tend to have issues providing the stability, consistency of texture, and mouthfeel—when compared to traditional dairy frozen desserts.

Batters and Coatings Combine Functionality and Flavor with Texture Appeal and Visual Enticement

Coatings provide a variety of new flavors, texture, appearance, and mouthfeel

John Shackelford

January 31, 2019

The addition of coatings to foods is more than structural. Batters and breadings are used to enhance the whole eating experience, and perhaps even add some unexpected twist.

Essential Food Textures

Various challenges arise when food formulators attempt to replicate texture or mouthfeel using different ingredients

April 23, 2018

Texture is one of the most important aspects of how consumers judge a food's "taste." Read on to see how Prepared Foods' R&D Seminar presenters covered all things textural.

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