The ability of soy proteins to contribute functional properties such as emulsification, gelation, foaming and water-binding is dependent upon understanding and utilizing their physic-chemical properties.
It is no secret that many consumers are trying to incorporate more fruits into their daily diet in response to dietary recommendations from several sources and increased media attention toward the nutritional benefits associated with fruit.
A marketplace demanding bolder and more varied options is driving flavor formulators into new realms of innovation. As Prepared Foods’ “2008 Flavoring Trends Survey” finds, they are turning to superfruits an authentically ethnic flavors, though concerns abound.