Articles Tagged with ''maltodextrin''

Milk Being Poured Into Bowl of Colorful Cereal

The Future of Natural Colors

Product developers identify cutting edge solutions to modern color formulation challenges

March 28, 2024

Common technical challenges that arise when formulating with natural colors in bakery applications include color degradation during processing, color bleeding, and color fading over the product’s shelf life. “When selecting natural colors for bakery items with longer shelf lives, developers must consider various factors to maintain product quality,” explains Nidhi Jaiswal, MS, a food scientist specializing in human nutrition.

Cargill: Clean Label

Cargill’s new soluble rice flour appeals to consumers’ clean label interest

October 28, 2021

Consumer demand for recognizable ingredients continues to grow and pushes food and beverage manufacturers to seek alternatives to less familiar ingredients.

Fiber Keeps Moving in Product Development

A look at the latest developments in fiber health benefits and novel sources

Devon Gholam, PhD

April 22, 2019

A systematic review and meta-analysis published in The Lancet early this year suggested a causal relationship between a high-fiber diet and reduced incidence of non-communicable disease.

Batters and Coatings Combine Functionality and Flavor with Texture Appeal and Visual Enticement

Coatings provide a variety of new flavors, texture, appearance, and mouthfeel

John Shackelford

January 31, 2019

The addition of coatings to foods is more than structural. Batters and breadings are used to enhance the whole eating experience, and perhaps even add some unexpected twist.

ADM: Specialty Tapioca Starches

Partnership lets ADM introduce specialty tapioca starches and tapioca maltodextrin ingredients

July 27, 2018

Starches help improve stability by binding water in food systems and can also enhance mouthfeel and control viscosity

Grain Processing Corp.: Non-GMO, Gluten Free

Grain Processing Corp. using IFT to showcase on-trend products, tastes and technologies

May 30, 2018

Grain Processing Corp. (GPC) will use its IFT Food Expo Booth #S2417 to showcase its latest Non-GMO and gluten-free products. Stop by to experience delicious samples featuring these products and more.

Grain Processing Corp.: Non-GMO Project Verified

Grain Processing Corp.’s Indiana plant now verified

January 26, 2018

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.

Grain Processing: Functional Carbohydrates

Grain Processing introduces MALTRIN tapioca maltodextrins and tapioca syrup solids

June 26, 2017

Grain Processing Corporation (GPC) announces MALTRIN® tapioca maltodextrin and tapioca syrup solids (MALTRIN® T-Series) as the newest additions in the company’s globally marketed MALTRIN® line of ingredients.

Grain Processing Corporation: Creative Food Solutions

GPC honors students’ “Ingredient Application Challenge” concepts

July 6, 2016

The new program required student teams to conceptualize and execute a product demo featuring GPC’s premier MALTRIN® maltodextrins and specialty starches.

Maltodextrin Market: Global Industry Analysis

Food manufacturers search for low-calorie ingredients

June 29, 2015

Consumer awareness on the benefits of eating healthy food has prompted manufacturers to look for low-calorie ingredients, and maltodextrin has emerged as a suitable alternative.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Once targeted at athletes, active nutrition products with benefits like energy, focus, hydration, and protein are now winning over everyday consumers seeking support for their busy lifestyles.