Articles Tagged with ''food texture''

Kettle Brand developed patent-pending technology to kettle-cook and air-finish potato chips, delivering a light and crispy texture with 30% less fat than the original versions.

Despite the rising popularity of plant-based protein, meat still reigns supreme, with a majority of the population still consuming traditional meat products. 

Kemin Industries updated its website with a new webinar titled: “Proteins: Overcoming Quality and Manufacturing Challenges,” located in the company’s Food Technologies section.

Philadelphia®, a leading cream cheese brand, introduced Philadelphia Plant-Based spread, which features a crafted recipe with simple, high-quality ingredients, creamy spreadable and texture. 

Kellogg’s RXBAR® A.M. meets the need for a wholesome, on-the-go morning snack with real, simple ingredients like soft-rolled oats, creamy nut butters, and a touch of honey for sweetness.

Amano Enzyme, Inc., a specialty enzyme manufacturer, announced it has established its new Europe, Middle East and Africa (EMEA) hub at Milton Park, a science, technology and business community in Oxfordshire, UK.

Nexira will use this year’s Food Ingredients Europe exhibition, Dec. 6-8 in Paris, to launch its new range of natural and efficient texturizers under the naltive™ brand.

With Mukbang, Korean consumers perfectly illustrate ASMR by publishing clips on social media to document the recording of special eating experiences. And this trend is the perfect opportunity to explore how Omya Calcipur® can help support appealing – and audible – crispness.

AAK, one of the world’s leading manufacturers of value-adding specialty vegetable fats and oils, invites attendees of the International Baking Industry Exposition (IBIE) 2022 to visit booth #6847 to discover multi-functional fat and oil solutions that enhance a range of baking applications. AAK’s multi-sourced specialty oils will be featured in several craveable concepts for attendees to experience at the show.

Kerry’s new Puremul™ texture system helps manufacturers reformulate with a label-friendly, non-GMO alternative that overcomes the existing sunflower supply challenges.  It can replace the use of sunflower lecithin and mono- and diglycerides across multiple applications, including baked goods and plant-based beverages.