Of course, oils are not exclusively purchased by consumers. In fact, one snack manufacturer is attempting to boost the nutritional aspects of its line—courtesy of an oil.
At the Anuga food and beverage expo in Cologne, Germany, more than 6,500 food and beverage exhibitors representing 100 countries “spread” throughout the 10 specialized trade show halls (Bread & Bakery, Hot Beverages, Chilled & Fresh Foods, Dairy, Drinks, Fine Food, Foodservice, Frozen Food, Meat, Organic and RetailTec).
A new, innovative and flavorful ingredient option for peanut-free products was recently given a 3rd-place award in Mintel’s IFT 2011 taste test, under the “flavor and ingredient predictions for 2011” category.
IOI-Loders Croklaan recently introduced Freedome® IC500, an innovative dairy fat replacer that is a drop-in solution claimed to provide frozen dessert manufacturers with the ability to reduce and control costs, while maintaining desired end-product quality.
Lipid-based ingredients, including omegas, impact product texture and healthfulness. Presentations at Prepared Foods’ R&D Applications Seminars provide reviews and updates on technical aspects of fats and oils.
Proteins perform critical functions in formulations and impact nutritional profiles and sensory characteristics. Research looks at several key plant protein attributes, using mayonnaise as a model system.
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