Articles Tagged with ''food texture''

For almost 30 years, Hydrosol has been one of the leading international suppliers of specialty food ingredients system solutions. As it expands its long-term market position in this rapidly growing category, the company builds on its comprehensive knowledge of functional ingredients, industrial production processes, and the challenges of food shelf life and regional eating habits.

Gatsby’s breakthrough product delivers melt-in-your mouth indulgence and achieves unheard-of calorie reduction—thanks to Epogee’s EPG GMO-free, plant-based fat alternative technology. The result is a deliciously satisfying chocolate experience with significantly less calories.

Motif will have exclusive access to these food technologies, which hold the promise to address two of the most significant challenges in plant-based foods: achieving melt and stretch in plant-based cheese, and healthier fat that marbleizes in plant-based meat.

For the first time in the US market, Kellogg's® Special K® is helping cereal fans find a balance of creamy and crunchy with its inaugural chocolatey dipped cereal: Kellogg's® Special K® Dipped Chocolatey Almond.

Ingredion Incorporated has expanded its potato-based solutions with new ULTRA-TEX® 1311 modified potato starch. The waxy, instant starch offers food manufacturers a new way to create premium products with enhanced product appeal and cost savings potential.

Want to talk candy trends? It’s not unusual to talk about new offerings combining both sweet and sour flavors. Then again, sweet and sour also describes life itself the candy industry.

Profile Food Ingredients (PFI) introduces its latest product line for traditional and non-traditional frozen dessert applications. Many vegan and keto products in the frozen dessert market tend to have issues providing the stability, consistency of texture, and mouthfeel—when compared to traditional dairy frozen desserts. 

Tate & Lyle PLC (Tate & Lyle), a leading global provider of food and beverage solutions and ingredients, is pleased to announce the launch of Fiber University, a new on-line modular course to help formulators and food scientists solve even the toughest fiber formulation challenges. This comes at a time when most consumers are not getting enough fiber in their diets.

The new tapioca starches enable brands to create tantalizing, process-tolerant textures, while appealing to consumer preferences for simple, familiar ingredients. Functional and versatile, the starches are ideal for a wide breadth of applications, including dairy and dairy alternatives, convenience sauces and ready meals, meat alternatives and pet food. 

The expansion includes the launch of new REZISTA® MAX thickening starches and BRIOGEL® gelling starches. These innovative tapioca starches will help food manufacturers deliver superior products thanks to their improved process tolerance, mouthfeel, fluidity and texture. The starches are suitable for use across dairy, soups, sauces and dressings, confectionery and more.