Articles Tagged with ''food ingredients''

Ingredion Incorporated says its new PRECISA® Bake 100 egg white replacer is a texturizng system to replace or reduce egg white products in baked goods.

The study included various types of annatto extract, turmeric oleoresin, caramel color and beta-carotene in cookies and crackers.

Today's consumers want and expect more than great taste and belly-filling from the foods and beverages they consume.

It’s been reported that the average American eats nearly 23 sticks of butter a year and in 2013 they spent $2 billion on the fat-laden ingredient.

A leader in the manufacturing of vanilla, cocoa and coffee extracts and flavors for the food industry, Prova brings together the two major aspects of the flavoring profession: it retains full control over both the processing of raw materials and the creation of flavoring compositions.

Motivated by the prevalence of pear trending on menus nationwide, Synergy’s executive chef recently developed a decadent poached pear dessert.

Maple: One of the trendiest new flavors, maple is appearing in water products from Canada. Consumers have a strong natural positive association with maple.

Bitter flavors are entering the spotlight, which has helped to highlight the need for continued coffee category growth.

Natural Dulce de Leche-Type Flavor #1412484 is a natural powder version of a popular N&A flavor (previously only available as a liquid).

Prayon, world leader in phosphate chemistry, plans to build a manufacturing plant for food grade sodium hexametaphosphate (SHMP). Officials say the move will effectively double Prayon’s production capacity and strengthen its position in the food sector.