Correlation of sensory data with instrumental analysis can be a useful tool and is achieved through oral processing of food or beverages, in conjunction with texture, viscosity, particle size and rheological analysis. The International Standards Organization defines texture as “all of the mechanical, geometrical and surface attributes of a product perceptible by means of mechanical, tactile and—where appropriate—visual and auditory receptors.” 

Since the company’s discovery of gellan gum, CP Kelco has evolved its product line to meet global market needs, including consumers’ demand for non-GMO options.

Take a stroll through the fresh and frozen aisles to discover a variety of new, on-trend breakfast options.  Fresh, value-added shredded potatoes mixed with diced onions and peppers in the produce aisle are perfect for a quick and easy hash.  In the egg case, pre-made breakfast bowls offer a convenient meal incorporating whole ingredients including potatoes, veggies and eggs.  And in the frozen section, choose from a variety of breakfast burritos, sandwiches and bowls to accommodate virtually every dietary concern.

Through a three-year agreement that took effect April 1, the company has made a commitment to renewable energy through Westar Wind, a Green-e certified program offered by Westar Energy. As a result, total electric usage at MGP’s facilities in Atchison, Kan., and Lawrenceburg, Ind., will be offset by green energy provided by Westar’s wind resources in Kansas.

With Simplistica ingredient systems from TIC Gums, food and beverage developers can better align their formulation and label claim goals with the attributes of the ingredients they use. Simplistica systems also make it possible for food developers to make use of the legendary customer service from TIC Gums in a more comprehensive way. 

Non-GMO Project Verification is the only Non-GMO, third-party verification in North America. Applicants submit products and processes to independent review, according to comprehensive standards developed by industry experts.

Starches, flours, and fibers are poised to generate much greater interest in food product development based on the continued emergence of novel sources and continued emphasis on sustainable, non-GMO, ancient/ heritage/ native/ non-traditional plants providing them.

For many years, pectin has been widely used as a stabilizing, texturizing and gelling agent in a variety of foods. Historically, it often was a staple in “Grandma’s pantry” to preserve homemade fruit jams and jellies. More recently, pectin has become increasingly popular in formulating various beverages, such as acidified protein drinks and fruit flavored drinks. 

Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, introduced “Ingredion for Emerging Business,” a new US initiative to help emerging food and beverage companies grow efficiently with customer-centric, innovative ingredient solutions, product development expertise, market insights and a new e-commerce platform.

The Non-GMO Project is a nonprofit organization committed to preserving and building sources of non-GMO products, educating consumers and providing verified non-GMO choices.