Articles Tagged with ''food texture''

After teamwork between technical experts and developers, Nexira is proud to present naltive™, specially designed to match the market needs of formulators and consumers.

Kemin’s IFT FIRST Booth #S2410 is a must-visit where expo attendees can learn more about the latest clean label ingredient technologies to assist the food industry with keeping production costs down and food waste at a minimum.

“One of the most significant industry challenges today is concern about rising food costs,” said Courtney Schwartz, Marketing Director, Kemin Food Technologies – North America. 

Kettle Brand developed patent-pending technology to kettle-cook and air-finish potato chips, delivering a light and crispy texture with 30% less fat than the original versions.

Despite the rising popularity of plant-based protein, meat still reigns supreme, with a majority of the population still consuming traditional meat products. 

Kemin Industries updated its website with a new webinar titled: “Proteins: Overcoming Quality and Manufacturing Challenges,” located in the company’s Food Technologies section.

Philadelphia®, a leading cream cheese brand, introduced Philadelphia Plant-Based spread, which features a crafted recipe with simple, high-quality ingredients, creamy spreadable and texture. 

Kellogg’s RXBAR® A.M. meets the need for a wholesome, on-the-go morning snack with real, simple ingredients like soft-rolled oats, creamy nut butters, and a touch of honey for sweetness.

Amano Enzyme, Inc., a specialty enzyme manufacturer, announced it has established its new Europe, Middle East and Africa (EMEA) hub at Milton Park, a science, technology and business community in Oxfordshire, UK.

Nexira will use this year’s Food Ingredients Europe exhibition, Dec. 6-8 in Paris, to launch its new range of natural and efficient texturizers under the naltive™ brand.