Maltodextrins' water-holding ability enhances chewability, bite and may improve the shelf stability of energy bars. They also provide an additional source of carbohydrates. Cargill has added spray-dried maltodextrins to its
Manufacturers may use Emulzym™ GBR 50 as an alternative to potassium bromate in bread-making. It strengthens the gluten and improves dough development, gas retention, volume, cutting aspects and crust texture.
Sugar-Free Sweet Indulgence Sugar-free baked goods with superior nutritional benefits and taste can be created with lactitol, a sweetener derived from milk sugar, and/or Litesse® polydextrose, a specialty carbohydrate derived
Two new crisping agents, CRISP COAT® T24 and CRISP COAT 868 now complement National Starch's CRISP COAT UC. A tapioca-based crisping agent, T24 imparts a range of textural properties such
Cookbook Commemorates In celebration of its 50th anniversary, Sargento Foods Inc., in partnership with Taste of Home cooking magazine, has published the Sargento 50th Anniversary Taste of Home cookbook. The
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