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Articles Tagged with ''food texture''

Gelatin-free Yogurt

Ingredion publishes a new white paper, “Formulating Gelatin-Free Yogurt with a New Cost-Effective Ingredient”

August 29, 2014

Ingredion Incorporated offers a free white paper, titled, “Formulating Gelatin-Free Yogurt with a New Cost-Effective Ingredient.”

Gluten-free Bakery, Snacks

TIC Gums addresses texture and stability issues for gluten-free bakery and snack products, including sweet goods and bread.

August 14, 2014

TIC Gums used IFT Food Expo to debut a gluten-free product line and showcase innovative agglomerated xanthan products.

Feeling It

A study finds consumers perceive harder or more rough-textured foods to have fewer calories.

June 19, 2014

Eaters, the report alleges, might be influenced to consume more of a food that feels harder or rougher.

Mouthfeel on Health Perceptions

Do consumers perceive harder or more rough-textured foods to have fewer calories?

April 16, 2014

The paper suggests how a food feels inside the mouth influences how one estimates caloric intake.

The World's Texture Market

The food texture market is expected to reach $11,840.8 million by 2018.

October 28, 2013

In 2012, North America led the food texture market in value-terms, followed by Europe and Asia-Pacific.

The Global Texture Market

A new report defines and segments the food texture market.

August 27, 2013

The food texture market is expected to reach $11,840.8 million by 2018.

Gum-starch Solutions

Gum Technology’s GumPlete stabilizes viscosity over a wide temperature range, minimizes syneresis in freeze/thaw and microwaveable applications, and helps stabilize emulsions.

April 17, 2013

Gum Technology Corp.’s Coyote Brand GumPlete leverages the best attributes of gums and starches to create a stabilizing system that reduces overall hydrocolloid use; helps maintain system integrity; and creates a cleaner flavor release with enhanced mouthfeel.