Cheese to Please A new process cheese to assist food companies meet “better-for-you” demands of consumers is now available. Land O’Lakes Ingredient Solutions’ Reduced Fat, Reduced Sodium Process Cheese contains

Structure and viscosity-providing ingredients, such as hydrocolloid gums, starches and dietary fiber, are key formulations tools. Some also offer health properties.

Hydrocolloid gums and starches provide an arsenal of ingredients to develop specific and distinct textures and viscosities, both by themselves and in combination.

Attendees of Prepared Foodsí R&D Seminar series heard about ethnic trends in America, specifically about Hispanic, Indian and Asian foods. They also learned how hydrocolloids affect taste, aroma, mouthfeel and texture in food and beverage systems, and how certain software can help with claims and costs.

Stocks and seasonings tend to be staple categories where innovation is limited.

This primer on stabilizers explores their functionality in frozen desserts, to help formulators apply them in other food systems.

Attendees of Prepared Foodsí R&D Seminar series learned there are a variety of ingredients for consumer products targeting weight management.

Prepared Foodsí 2007 Applications Seminar-CHICAGO offered advice for tackling texture challenges, including the use of hydrocolloids, certain dietary fibers and emulsification systems (among other ingredients).

Knowledge of final product characteristics and processing conditions allows the formulator to find the right starch and/or gum combination from the options available.

One of the challenges for the product developer is to create products that meet consumer expectations for flavor, aroma and texture.