Sauces, dressings, and condiments, such as mayonnaise, benefit in obvious ways from the emulsifying properties of the egg yolk. While it is easy to observe the importance of a stable emulsion in mayonnaise or a dressing where one can witness the battle between immiscible liquids (typically water and fat) as they strive to separate from each other, emulsifiers play an important although less obvious role in other formulations.
Bell Flavors & Fragrances completed the annual Organic Recertification audit for flavors manufactured to the USDA Organic Flavor Program in its Northbrook, Ill., headquarters location
March 11, 2021
Bell recently completed an audit on its expanded range of USDA certified organic flavors at its Northbrook, Ill., location in partnership with Quality Assurance International (QAI).
The new pizzas are made with 100% whole-milk mozzarella plus parmesan cheese for flavor and texture
March 11, 2021
Newman's Own is elevating its lineup of quality food products to meet consumer demand by introducing a new line of nutrient-packed Cauliflower Crust Thin and Crispy Pizzas, available in Cheese and Margherita varieties.
Ingredient and formulation technologies have advanced to where the organoleptic and nutritional lines between dairy and dairy analogs have almost seamlessly merged
Plant-based milk analogs and other dairy-alternative products comprise a rapidly growing market segment for a number of reasons, including lactose sensitivity/intolerance, dairy protein allergies, vegetarian lifestyles, and environmental concerns. In the US and UK, cow’s milk consumption has declined while plant-based milk consumption has increased significantly in recent years.
Organic and “natural” foods and beverages continue to gain appeal, driven in part by more consumers cooking at home and increased interest in health and safety. In an online consumer poll of “likely organic” shoppers conducted last spring by the Organic Trade Association (OTA), 90% of respondents said organic is “more important than ever.”
Creative chefs are probing into the interior flavors of indigenous cultures within the countries of the southern part of the Western Hemisphere as well as moving beyond Hispanic flavors to delve into the non-Hispanic culinary traditions of countries such as Brazil, Guyana, and Suriname
American consumers are coming to recognize that the term “Latin cuisine” encompasses far more than the foods of Mexico and Central America or even the few dishes from South America that have hit the mainstream here.
Kalsec introduces DuraShield™ Antimicrobial Natural Food Protection Blends. This unique product harnesses the enhanced synergies of natural antioxidants combined with natural antimicrobials to improve both shelf life and food safety in a variety of applications, including meat and poultry, deli salads, dips, sauces and dressings.
Survey reveals that 58% of coffee drinkers have tried different types of plant-based milks in their coffee during the pandemic
March 9, 2021
Califia Farms, a plant-based beverage company, announced two new additions to its line of Barista Blends: Mushroom Oat Barista Blend and Hemp Barista Blend.
Although there may be a pandemic-related slowdown, there’s no stopping new product development. To better help readers with corporate innovation strategy, Prepared Foods turned to leaders at the Eureka! Ranch and the Innovation Engineering Institute, Cincinnati. Founded in 1986, Eureka! Ranch has become a global think tank and innovation training company.