Innovations in Dressings, Sauces and DipsConsumer preferences are changing. A few years ago, convenience was the most important feature desired for foods. Today, people are looking for products that are
“Time-pressed Americans, seeking foods they can quickly consume at their desks, in their cars or at home, as they rush from one daily obligation to another, choose convenience over all other factors—including healthfulness, price and taste—when it comes to buying on-the-go food,” according to “On-the-go Eating in the U.S.: Consumer, Foodservice, Retailing & Marketing Trends,” a new report published in August 2007 from Packaged Facts.
The physical properties and benefits of modified starches are reviewed in this look at research in starch technology and modifications such as cross-linking, hydroxypropylation and acetylation.
Gums help add texture, fiber and smoothness to foods, and they can contribute multiple functional properties while helping to maintain a clean label. This is especially important in a time when consumers are beginning to understand food ingredient labels.
These gums have many functions in a range of food products. They can be counted on to help stabilize products, emulsify dressings, protect ice cream during freeze/thaw cycles and help formulators get the proper mouthfeel in their products.
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