Articles Tagged with ''food texture''

Cheez-It Duoz

Cheez-It Duoz

The new pairings deliver a mash-up of 100% real cheese flavor and texture
February 28, 2018
New Food & Beverage Products Video: The new pairings deliver a mash-up of 100% real cheese flavor and textures, creating a satisfying snacking experience that changes with every bite.
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MGP: Plant Protein

MGP’s TruTex benefits producers and consumers of foods rich in plant-based protein
January 26, 2018
These include a fibrous structure identical to chicken and pulled pork, for instance, as well as selections that resemble crumbled beef and are just right for producing beef-like patties, fillings for tacos, burritos and wraps, as well as principal ingredients for Sloppy Joe mixes, chili and similar dishes. 
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Array of Starch-based Dishes from Kamut
2018 Predictions: Starches, Flours & Fibers

The Power of Flour

Novel new sources, sustainability boost starches, flours and fibers
E. Terry Finocchiaro , PhD
December 26, 2017
Starches, flours, and fibers are poised to generate much greater interest in food product development based on the continued emergence of novel sources and continued emphasis on sustainable, non-GMO, ancient/ heritage/ native/ non-traditional plants providing them.
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Slices of Flatbread Wrapped in Napkin

Flatbreads on the Rise

Flat-out Fun: The big trend in breads is proving the world is flat.
Marisa Churchill
Marisa Churchill
November 15, 2017
When it comes to new trends in the bread category, bakers have put a fresh face on flatbreads. Modern culinary revolutions, alongside technical progress, have brought these most basic of breads into the 21st century.
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Five Global Food and Drink Trends for 2018

Forward-looking companies are developing solutions to replace traditional farms and factories with scientifically engineered ingredients and finished products
November 14, 2017
The rapid expansion in the variety of food and drink retail channels will fuel the opportunity for recommendations, promotions and product innovations that are personalized based on individual consumer behavior.
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Chef Rob Corliss Holding Squash

Q&A with Chef Rob Corliss

A chef’s perspective on ingredients for external and internal "crunch" and texture.
July 11, 2017

Prepared Foods talks with Chef Rob Corliss, owner of All Things Epicurean (ATE), a culinary consulting company in Nixa, Mo.


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Man Holding A Jonny Pops Popsicle

Cold Food Flavors & Textures

New ingredients, strategies preserve cold food flavors, texture
Kantha Shelke, PhD
Kantha Shelke PhD, CFS
June 14, 2017

Frozen foods have the advantage of increased shelflife and retention of flavor, plus today’s technology and ingredient solutions mean these products can also retain those freshly prepared characteristics that comfort food connoisseurs crave.


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Better-For-You Textures

Fat replacers and emulsifiers present both challenges and pathways to creating 
better-for-you products
Kantha Shelke, PhD
Kantha Shelke PhD, CFS
May 30, 2017
Fats have a multifaceted functionality affecting nutrition, flavor and palatability, texture, shelf-life extension, lubrication, volume/bulk, satiety, and heat transfer. To date, there still is no single “silver bullet” replacement for fat in any food application. Instead, there are customized replacers. And in many formulations, these replacers perform “double-duty” as emulsifiers.
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