Cargill’s FlakeSelect uses proprietary technology to produce a thin flake with high solubility and a large surface area
February 15, 2015
Food manufacturers are under pressure to reduce sodium but not to affect taste or functionality. Potassium chloride-based systems such as Cargill’s FlakeSelect and SaltWise product lines are one option.
SavourSalt Salt Replacers help manufacturers reduce salt content by as much as 40% without reducing food flavor— even with French fries
February 15, 2015
Savoury Systems is a leader in the savory flavor enhancement industry and its team has more than 100 years of collective experience. A specialist in yeast extracts and organic compliant products, Savoury Systems knows consumers demand a full flavor experience while they choose foods with lower salt content.
Nutritionist Joy Bauer says tart cherries are a favorite ingredient in healthy snacks
February 15, 2015
With snack consumption on the rise and sour flavors trending up, tart cherries are a stand-out superfruit in the snack aisle. Snack makers are clamoring to create healthier options and have discovered tart cherries can help deliver on both taste and nutrition.
Glanbia Nutritionals’ HarvestPro is a new line of vegan plant proteins
February 15, 2015
Glanbia Nutritionals introduces HarvestPro™, a new line of vegan plant proteins. Derived from ancient grains, flax and chia, the HarvestPro line includes protein crisps and protein powders, which can be incorporated into a wide range of applications, including beverages, bars, baked goods and gluten-free foods.
TIC Gums’ new stabilizer system helps processors save money, avoid agar shortage problems with icings and glazes
February 13, 2015
TIC Gums has introduced a new stabilizer system for icing and glaze applications. Ticaloid DG 671® is designed to perform similarly to agar at a lower usage level. Meanwhile, it will provide cost-in-use savings and an answer to a shifting agar market.