Articles Tagged with ''food texture''

For every application from soups to desserts, potatoes are an essential addition to the traditional list of potential fillers, binders and extenders. Potatoes impart a neutral flavor and ideal texture to achieve a smooth, even and moist finished product.

TIC Gums developed Simplistica ingredient systems to simplify the formulating process, allowing for easier and faster product development. Simplistica ingredient systems cut down on formulating time and R&D troubleshooting by combining necessary ingredients at optimal proportions. Formulating with Simplistica ingredient systems also allows food and beverage developers to easily align their label with claims such as organic, vegan, non-GMO and more.

The sports bars category, which includes protein bars, has enjoyed a period of strong growth. According to Euromonitor International, value sales rose by an average of 7.8% a year between 2012 and 2017.

Due to its galactomannan structure, TICorganic Tara Gum HV can be used as an alternative to other galactomannans, such as locust bean gum (LBG) and guar gum, in certain applications. Similarly to LBG and guar, tara provides thickness and creaminess, as well as an enhanced eating experience.

Traditional sources for starches, gums, and flours are experiencing a shift in focus as the industry seeks new ingredients to satisfy consumers. As interest in healthier products, increased protein composition, and cleaner labels increases, natural ingredients and gluten-free options are in high demand.

Correlation of sensory data with instrumental analysis can be a useful tool and is achieved through oral processing of food or beverages, in conjunction with texture, viscosity, particle size and rheological analysis. The International Standards Organization defines texture as “all of the mechanical, geometrical and surface attributes of a product perceptible by means of mechanical, tactile and—where appropriate—visual and auditory receptors.” 

Toosum’s new protein cookies fit the bill with a moist texture and indulgent taste that’s more cookie than health food, but an ingredient list that puts health first.

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.

New Crispy on Delivery started with extensive research focused on customer satisfaction for home fry delivery. Lamb Weston identified three key areas that can impact delivered fry quality – the product, the packaging and best practices for delivery from store to door.

Officials note that the project involved the complete renovation of a century-old mercantile building. Coincidentally, the original store was built by Clemens Uptmor III, the son of one of the partners in “Hope Roller Mills, Uptmor & Siemer, Prop.,” which later became Siemer Milling Company.