TIC showcases texture enhancement solutions at SSW 2019
October 15, 2019
When formulating a plant-based frozen dessert that is also keto-friendly, developers must address a number of common challenges, including high-fat emulsification as well as texture and mouthfeel optimization due to decreased sugar solid content and lack of dairy protein.
Company completes $30 million expansion and new R&D facility
October 3, 2019
The expansion took 266 days and 57,220 man-hours to complete. With its completion, Idaho Milk Products will be able to process an additional 1 million pounds of milk per day, resulting in a faster turnaround to keep up with customer demands.
The latest innovations expand Van Leeuwen’s vegan ice cream category to offer options for those with cashew allergies
September 19, 2019
The latest innovation expands Van Leeuwen’s vegan ice cream category to offer options for those with cashew allergies, all whilst highlighting the quality, innovative flavor profiles, and decadent taste for which the brand is known.
TIC Gums shows formulating solutions keto ice cream, RTD coffee beverages at Natural Products Expo East 2019
September 9, 2019
When stabilizing coffee beverages, processing is a key factor for formulators to consider as it effects packaging, ease of production and other factors. Ticaloid PRO 122 RD is a hydrocolloid blend uniquely created for retort processing, both rotational and static.
By manufacturing local to the source, Ingredion is able to manage the entire supply chain, from farm to customer, enabling the company to provide its customers with a consistent, reliable supply with unparalleled traceability.
New milk product was developed in response to consumer demand for high-protein, low sugar options
August 29, 2019
The single serve, ultra-filtered, high-protein milk shake market has been growing rapidly in recent years, and until now the category has been dominated by fairlife® Core Power, which is sourced from conventional non-organic farms.
Breakfast is still the number one occasion for yogurt consumption, but it has lost ground over the past few years
August 21, 2019
‘These shifts highlight the importance of ongoing innovation in this marketplace,’ said Lu Ann Williams, Director of Innovation at Innova Market Insights. ‘Convenient formats are now important for many consumers, while the rise of dinner usage suggests interest in more indulgent, dessert style yogurts.’
Check out the October 2019 issue of Prepared Foods, featuring our cover story on new gums, fibers and starches that are adding function and on-trend appeal, the growing popularity of portable, on-the-go eating, and much more.