Articles Tagged with ''food texture''

Kemin Industries has added a new interactive mold inhibitor calculator to its Kemin Food Technologies – North America website. The tool is designed to help formulators improve texture, control microbes and molding in corn tortilla products to improve shelf life and overall performance. 

Explore Cuisine, a global alternative pasta brand, announced that it will be adding a new pasta to its better-for-you pasta alternative, Fava Bean Fusilli. The product is an organic, gluten-free pasta-alternative made from fava beans. The Fava Bean Pasta is Explore Cuisine's closest pasta yet to traditional pasta in terms of taste, texture, and appearance.

Kemin Industries is offering bakers an interactive tour of its new Bakery Innovation Center located at its worldwide headquarters in Des Moines, Iowa. The state-of-the-art innovation center with pilot-plant equipment technology and capabilities helps bakers get the next generation of great-tasting baked goods to market quicker. 

ADM introduces new Arcon® T textured pea proteins, Prolite® MeatTEX textured wheat protein and Prolite® MeatXT non-textured wheat protein. These highly-functional protein solutions improve the texture and density of meat alternatives, and are particularly useful for achieving consumer-preferred, meat-like texture.

Progresso Toppers™ are an all-new way to enjoy soup without creating a mess in the kitchen. The products allow consumers to eat classic soups with toppings for an extra crunch.

PLT Health Solutions announced today that the company and its manufacturing and technology partner Nutriati, LLC (Henrico, Va.) are introducing a new ingredient – based on Artesa® Chickpea technology – that will become the basis of next-generation meat analogue solutions in applications ranging from hamburgers, meatballs and pizza toppings to chicken, fish and pork products. 

GELITA® Gelatine is globally renowned for its amazing sensorial performance, texturizing properties, and ease of use in formulations.

AKFP's new King Lion Gluten-Free Bread Mix delivers white sandwich bread with moist, soft texture and appealing crust.

To broaden the understanding and benefits of egg functionality in food matrices, the American Egg Board (AEB) has developed a one-of-a-kind, online Egg Functionality curriculum in collaboration with premier online culinary school, Rouxbe Global Food Group. 

“While an increasing number of consumers are choosing plant-based meat alternatives for sustainable and nutritional reasons, they still insist on the experience of traditional meat,” says Mark Stavro, senior director of marketing. “Fat is a fundamental driver of the sensory and culinary experience of meatless foods, and it takes the right ingredients, scale, and technical expertise to create high quality products for this growing category.”