Autumn often marks the return of favorite comfort foods, such as soups, sauces and gravies--traditionally seen as “heavy” foods. Ingredients such as Grande Bravo® Functional Whey Protein Concentrates are an excellent solution for reducing the fat content of those favorites, without sacrificing mouthfeel or flavor.
The TEXICON™ food texture language was recently introduced by National Starch, as a way to translate the consumer texture experience into measurable scientific terms that allow the company to help customers very quickly target and achieve the perfect texture in their products.
Lipid-based ingredients, including omegas, impact product texture and healthfulness. Presentations at Prepared Foods’ R&D Applications Seminars provide reviews and updates on technical aspects of fats and oils.
TIC Gums introduced an entire lexicon (vocabulary) of words devoted to the description of texture for solid, liquid and semi-solid foods at this year’s IFT in New Orleans.
Food choices are primarily neurological responses activating pleasure centers of the brain. As product developers seek to create “cravable” new products, including those with improved nutritional profiles, such as lower-fat and -sodium, one must understand the eating experience.