Articles Tagged with ''food texture''

Cold Food Flavors & Textures

New ingredients, strategies preserve cold food flavors, texture

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.

Better-For-You Textures

Fat replacers and emulsifiers present both challenges and pathways to creating  better-for-you products

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.

IOI Loders: Puff Pastry Shortening

IOI Loders’ new SansTrans Roll-Rite Puff provides lift, flaky texture to puff pastries

May 22, 2017

The SansTrans™ Roll-Rite Puff shortening, specifically designed for Puff Pastry applications, gives industry-leading lift and flaky texture to the end product, which equates to maximum creativity in end-product design.

Rediscovering Fats & Oils

Fats and oils, once shunned, are now prized for function, nutrition, and flavor

Kantha Shelke PhD, CFS

May 15, 2017

The acceleration of successful launches of healthy products is driving a demand for healthier fats and oils. Specialty oils and fats are an important beneficiary of this growing trend.

Fruit and fruit-based beverage formulations

Fruit in Formulations

Developers are working creatively to get more and different fruits into products

Anibal Concha-Meyer Ph.D.

May 11, 2017

Processors are turning to a number of newly available and adaptable fruit choices. While standards such as apples, blueberries, pears, and mangoes are more popular than ever, the choices within these fruit types are expanding.

Going with the Grain in Food Product Development

Gluten-free or artisanal, yesterday's grains are making today’s flavorful trends.

Judi Adams, leading expert on grains and whole grains marketing and applications

Judi Adams MS, RDN

February 14, 2017

Today’s product developers are taking advantage of hundreds of available grain types and formats, from millet, quinoa, teff, and other grasses, seeds, to multiple rice varieties to wheat in forms such as couscous and freekeh.

AFS ReadiCream: Dairy Replacers

AFS’ ReadiCream provides the same fresh dairy flavor and creamy texture as real dairy products but has increased functionality and stability

February 13, 2017

AFS continues to provide effective solutions for food processors and can address customer challenges with products designed to meet cost guidelines, processing requirements and labeling restrictions.

TIC Gums: Clean Label Solutions

TIC Gums offers new clean label hydrocolloids with new stabilizer systems for ready-to-drink, dairy-based protein beverages

February 13, 2017

TIC Gums has expanded its robust portfolio of clean label hydrocolloids with new stabilizer systems designed for ready-to-drink, dairy-based protein beverages.

Advanced Food Systems: SQF Level 3 Certified

Advanced Food Systems earns safety, quality designation

January 23, 2017

Advanced Food Systems (AFS) strives to be the leader of functional texture and flavor ingredient systems.

TIC Gums: Organic Yogurt Texture

TIC Gums’ new Dairyblend YG OG 6 is a new organic, non-GMO hydrocolloid system for indulgent yogurt applications

January 11, 2017

TIC Gums introduces Dairyblend YG OG 6, an organic, non-GMO hydrocolloid system for use in indulgent yogurt applications.

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