Articles Tagged with ''food texture''

Bunge Loders Croklaan is launching three Vream specialty shortenings. All three have a clean taste and are simple to work with given their wide temperature tolerance and extremely smooth consistency. 

Ardent Mills served up a variety of brick-oven style pizzas featuring ancient and heirloom grains and individually quick-frozen (IQF) grains at the Pizza Expo, now in its 35th consecutive year of operation at the Las Vegas Convention Center.

To bridge that gulf between what consumers say they want and what they veer toward, on-trend product developers have adopted a "stealth-health" approach to increasing produce content in products.

A blend of Gum Acacia and Gellan, designed to provide stability and texture to non‐dairy beverages (i.e. nut milk). Fusion Gums Silk 500 will provide a stable emulsion allowing for the removal of soy lecithin from your formulation.

“People are motivated to alter their diets to include more plant-based foods because they believe it will enhance their overall wellness, provide specific health benefits and help the environment,” says Mark Cornthwaite, marketing manager, DuPont Nutrition & Health. 

Crust type, quality and mouthfeel are a big part of what consumers are looking for when choosing pizza.1 AAK’s flaked fats are the ideal solution for companies wanting to respond to this trend, providing a simple way to improve the texture and mouthfeel of crusts in both thin and deep-pan pizzas.

These filling fat solutions solve a number of the challenges that today’s chocolate and confectionery manufacturers face. 

We've been studying the macro flavor trends and the global market trends, and working hard in our R&D labs to bring you a new line-up of frozen dessert concepts featuring our unique ingredients, including flavor bases, variegates, and low melt inclusions.

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.