Kikkoman’s new NFE Natural Flavor Enhancer blends seamlessly with a broad range of product formulations, and improves the flavor of soups, dressings, marinades, dry mixes and seasoning blends.
February 27, 2013
Kikkoman’s new NFE Natural Flavor Enhancer blends seamlessly with a broad range of product formulations, and improves the flavor of soups, dressings, marinades, dry mixes and seasoning blends.
GNT Group’s EXBERRY Colouring Foods line of color concentrates comes straight from fruits and vegetables and other edible plants, processed using water and gentle physical processes.
The Culinary’Touch range is characterized by a complete palette of savory profiles for unique recipes with “home-cooked” appeal.
February 20, 2013
DIANA, Food Division introduces Culinary’Touch, a new “clean label” approach to culinary solutions developed from selected natural vegetables, meat and fish ingredients.
RIBUS uses rice bran and hulls from U.S. farms to make a variety of ingredients that serve many functions. The company’s Nu-RICE, Nu-BAKE, Nu-FLOW and Nu-FLAC rice extracts and rice concentrates help emulsify (bind oil and water); carry flavors; help dry ingredients flow freely; and increase output of extruded cereals, snacks and pasta.
Formulating with stabilizers, whether using the various available starches or fibers, means choosing the right ingredient for the right product. Presenters at Prepared Foods’ R&D Seminars guided attendees through the science behind stabilizers.
New functional and nutritional ingredients, including those with clean labels; those targeted toward heart and bone health; plus an ingredient for skin hydration were all topics of discussion at one 2010 Prepared Foods’ R&D Applications Seminar-East.
As natural foods increase in popularity so, too, does the demand for natural preservatives. An ongoing challenge is the oxidation of fat and oils in foods.