Articles Tagged with ''food texture''

IFF announced the global launch of four new cultures under its YO-MIX® PRIME series for yogurt manufacturers. The new cultures join YO-MIX® PRIME 800 and 900 in helping dairy manufacturers to solve a range of major production challenges, enabling them to offer a diverse range of high-quality products to consumers. 

The new Plant-Based Salmon Burgers deliver on the best part of salmon: its delicate texture and mild-yet-rich flavor, adding a juicy touch of citrus to round out its flavor profile.

Nexira used this year’s Food Ingredients Europe exhibition to introduce naltive locust bean gum, a natural and highly efficient texturizer. It offers the highest viscosity at lower temperatures and is easy-to-use in traditional and plant-based formulations.

True Bite™ Chicken Cutlet and Shreds provide an excellent source of protein, with more fiber and less fat than traditional meat sources. The chicken products are pre-seasoned and ready to cook in just 10 minutes.

Eclipse’s signature ice cream is made using a proprietary dairy platform that replicates micelles from plants to create plant-based dairy products that mimic the taste, texture and functionality found in conventional dairy.

Texture’s impact also is not limited to mouthfeel. It is relevant to a product’s flavor, appearance and even a related auditory sound. For these reasons, it plays a strong role in the entire eating experience.

For the past 20 years, this annual event has brought together companies in the nutraceutical industry to reward the most innovative players. Gnosis by Lesaffre created the first extruded nutritional yeast in the form of a small crisp.

Innophos explores the underlying mechanisms that influence protein interactions and offers a database with available solutions to help formulators better understand what influences protein interactions and how to improve plant-based protein functionality to optimize the taste and texture of plant-based cheese. 

Butter Buds Inc., a global leader in dairy and non-dairy concentrates, offers several solutions to help manufacturers overcome common formulation challenges associated with using pea protein in meat/meat alternative applications. Butter Buds ingredients help improve both the flavor and texture of pea-protein products for great-tasting, clean label foods.