Articles Tagged with ''food texture''

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Lesaffre’s Noochy Crisp: Functional Food Award

Lesaffre’s Noochy Crisp™ earns “Best Tasting Functional Food Award” at Vitafoods
November 12, 2021

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.


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Innophos: Non-Dairy Cheese

Innophos helps manufacturers improve non-dairy cheese taste, texture
November 12, 2021

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. 


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Butter Buds: Flavor Savers

Butter Buds showcases solutions to overcome pea protein sensory challenges
October 20, 2021

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. 


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New, Established Sources are Pushing Fiber Back into the Vanguard

Food product developers explore fiber’s dual role as a nutritional and textural ingredient
Karen Nachay MS
September 27, 2021

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.”


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New Approaches to Crafting Foods & Beverages with Appealing Texture

When the texture of a product is finalized developers can begin to fine-tune flavor
Joseph Light
July 12, 2021
According to the International Taste Institute, taste drives 88% of F&B consumer purchase intent, making it the most important attribute for food and beverage products’ success and overshadowing other considerations like price, health and convenience. Yet taste, as the palate perceives it, is not merely a combination of aroma and flavor.
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Fuchs North America: Flavor Mash-Ups

Fuchs North America introduces “Mouthwatering Mashups” seasoning collection
July 6, 2021
Fuchs North America introduces the Mouthwatering Mashups Collection, a new line of seasonings that bring unexpected flavor combinations to life. This latest collection delivers unique textures, innovative flavors, and even a unique sensory experience. From a sweet dessert turned savory to a tingling mouthfeel, consumers will be drawn to these new flavor twists offered in our collection. 
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Sound Bites from Sound Nutrition

The bite-sized snacks are available in four varieties
June 22, 2021
Oval-shaped SOUND Bites use natural ingredients and an ultrasonic food cutting process to preserve nutrients, develop flavor and create texture.
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Hydrosol: We Texture Taste

Hydrosol embraces new slogan to reflect growing capabilities
June 21, 2021
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.
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Epogee: Full Taste, Fewer Calories

Epogee fat replacement technology drives groundbreaking better-for-you chocolate bar
June 21, 2021
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.
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Motif FoodWorks Gains Exclusive Access to Transformative Plant-Based Technologies

Motif to expand work with Professor Alejandro Marangoni and the University of Guelph Ontario to create plant-based cheese that stretches and melts, and plant-based meat with healthier, marbleized fat
May 14, 2021
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.
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