Optimized blends of enzymes and ascorbic acid can replace chemical dough conditioners to deliver high-quality bread products with a simplified ingredient statement.
February 17, 2014
While there is no actual definition for “clean label,” clean label products generally give consumers an easy-to-understand ingredient statement that does not bring questions on what is included in a food.
Architects say “form follows function.” When it comes to building a case for functional foods, researchers say consumer interest is forming a sizeable market.
February 17, 2014
A Global Industry Analysts report estimates the value of the world’s functional foods and beverages market will reach $130 billion by 2015.
Nutrient premixes are all-in-one, custom blends that offer food and beverage manufacturers numerous benefits, including ingredient accuracy and consistency, plus decreased labor and inventory costs.
With the wide variety of vitamins, minerals, botanicals and nutraceuticals that can be used to fortify foods and beverages, premixed ingredient systems exist to allow manufacturers benefits and savings that require almost no effort to attain.
Prepared Foods’ R&D Application Seminars recently explored antioxidants. Presenters discussed some of the pioneering technology in this field, as well as a look at five “orphan ingredients” with strong antioxidant capacity.
Details of a unique, infrared drying method by Vivid Harvest that preserves the vitamin and antioxidant content and capacity of fruits and vegetables was presented by Rodger Jonas, director of national sales, PL Thomas Inc., in his Prepared Foods’ R&D Application Seminar titled “Effects of Drying Methods on Vitamin C Content.”