Articles Tagged with ''food texture''

True Bite™ Chicken Cutlet and Shreds provide an excellent source of protein, with more fiber and less fat than traditional meat sources. The chicken products are pre-seasoned and ready to cook in just 10 minutes.

Eclipse’s signature ice cream is made using a proprietary dairy platform that replicates micelles from plants to create plant-based dairy products that mimic the taste, texture and functionality found in conventional dairy.

Texture’s impact also is not limited to mouthfeel. It is relevant to a product’s flavor, appearance and even a related auditory sound. For these reasons, it plays a strong role in the entire eating experience.

For the past 20 years, this annual event has brought together companies in the nutraceutical industry to reward the most innovative players. Gnosis by Lesaffre created the first extruded nutritional yeast in the form of a small crisp.

Innophos explores the underlying mechanisms that influence protein interactions and offers a database with available solutions to help formulators better understand what influences protein interactions and how to improve plant-based protein functionality to optimize the taste and texture of plant-based cheese. 

Butter Buds Inc., a global leader in dairy and non-dairy concentrates, offers several solutions to help manufacturers overcome common formulation challenges associated with using pea protein in meat/meat alternative applications. Butter Buds ingredients help improve both the flavor and texture of pea-protein products for great-tasting, clean label foods. 

Americans still are not meeting the recommended intake levels for dietary fiber, a nutritional failure that can lead to the development of a number of health issues down the road. The shortfall is so critical that the new “Dietary Guidelines for Americans 2020-2025” has designated dietary fiber as “a dietary component of public health concern.”