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Articles Tagged with ''food texture''

ISC Gums: Gum Solutions

ISC Gums’ new Synergy 11 blend provides functional benefits everywhere from sauces, soups and dressings to bakery foods

March 4, 2019

In baked goods, it improves texture and dough characteristics, improves cell structure in the final product, retains moisture and therefore extends shelf life. It provides excellent functionality in gluten free applications.

AAK: Filling Fat Solutions

AAK offers filling fat solutions to create chocolate with healthier profile

March 4, 2019

These filling fat solutions solve a number of the challenges that today’s chocolate and confectionery manufacturers face.

Balchem: Frozen Dessert Trends

Balchem unveils its “2020 Feature Flavor Program” with an eye on frozen dessert trends

February 13, 2019

We've been studying the macro flavor trends and the global market trends, and working hard in our R&D labs to bring you a new line-up of frozen dessert concepts featuring our unique ingredients, including flavor bases, variegates, and low melt inclusions.

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.

Stratas Foods: Culinary + Clean Label

Stratas Foods’ Chef Vincent Barcelona adds culinary craft to manufacturers’ new clean label foods

January 18, 2019

Today, Barcelona works with Roger Daniel, Stratas Foods’ vice president, Research and Development and Innovation, to determine the difference between industry fads and trends.

Kellogg's Launches New Snacks From Cheez-It, Pringles and Rice Krispies Treats

New products offer consumers new takes on some of the company’s most popular brands

December 13, 2018

Cheez-It Snap'd are a thin, crispy snack made with real cheese inside and out for big cheese flavor.

Inclusions Bring On the Taste, Texture to Food Formulations

Product makers and foodservice companies are finding consumer interest is readily piqued by the addition of inclusions

Anne-Marie Ramo

November 21, 2018

Call them bits, pieces, inclusions, mix-ins, or add-ins, inclusions bring both flavor and textural elements to foods. Color, too, can make it to the show by way of inclusions.

Cargill: Clean Label Starches

Cargill introduces a new range of label-friendly potato starches for meat, meat alternatives and culinary products

September 24, 2018

Designed for mild processing conditions, these starches offer superior viscosity and improved sensory experience, without compromising on taste and appearance.

TIC Gums: Easy Does It

TIC Gums’ complete Simplistic ingredient systems deliver texture, stability and nutrition

September 10, 2018

Simplistica ingredient systems are optimized solutions from TIC Gums that leverage the best technologies hydrocolloids, starches, plant proteins and sweeteners have to offer.

Brenntag: Clean Label Pectins

Brenntag distributing Silvateam’s clean label Aglupectins in US and Canada

August 28, 2018

Silvateam has dedicated more than 160 years to plant-based extracts. Located in Northern Italy, Silvateam produces products used in a large range of applications such as food, beverages, and animal health and nutrition.