Articles Tagged with ''food texture''

Commercial bakers who desire authentic, old-fashioned bread products with modern benefits can now achieve both with Aromaferm™, AB Mauri North America's new line of cereal ferments.

It is well known that there are individual differences between people when it comes to food preference—but the reasons for these differences are largely unknown.

In creating holistic food concepts that highlight new and upcoming flavor trends, research chefs and product developers increasingly recognize the need to highlight both the textures and flavors consumers are drawn to, prefer and that evoke an emotional response.

Global ingredient supplier Ingredion Incorporated, Westchester, Ill., used this summers’ annual IFT exhibition to launch Idea Labs, a 24-site global network of customer innovation centers. Then in mid-October, officials hosted customers and media at Ingredion’s Bridgewater, N.J., location, a global Idea Lab resource and one of three U.S. Idea Lab sites.

Ingredion Incorporated says a number of the company’s key texturizer and nutrition solutions have achieved Non-GMO Project Verified status.

Texture plays an integral role in food.

Penford Food Ingredients used SupplySide West to launch GumPlete® systems, a synergistic blend of starches and gums that can improve texture and allow for a clean flavor release more effectively than using an individual gum or starch independently.

Nagase America will use SupplySide West to highlight the benefits of TREHA™ trehalose in beverage and snack applications.