Confectionery players now have a solution at hand to achieve unprecedented levels of sugar reduction without the worry of compromising on product taste.

To broaden the understanding and benefits of egg functionality in food matrices, the American Egg Board (AEB) has developed a one-of-a-kind, online Egg Functionality curriculum in collaboration with premier online culinary school, Rouxbe Global Food Group. 

US soybean farmers principally are price takers in the existing soybean supply chain, without transparent access to market signals originating from end users. Similarly, the complexity of the value chain makes it difficult for end users to buy raw materials that meet their needs.

“While an increasing number of consumers are choosing plant-based meat alternatives for sustainable and nutritional reasons, they still insist on the experience of traditional meat,” says Mark Stavro, senior director of marketing. “Fat is a fundamental driver of the sensory and culinary experience of meatless foods, and it takes the right ingredients, scale, and technical expertise to create high quality products for this growing category.”

A recent survey gauged attitudes across four key snack categories—including snack bars, salty snacks, candy and sweet baked goods—and it explored consumers’ decision-making processes when choosing snacks for themselves and their children. 

EVANESSE CB6194 clean label emulsifier is a vegan chickpea broth that delivers the emulsification performance of traditional additives and the appeal of a single, recognized ingredient—without compromising taste and texture.

The new facility will allow the edible oils business to conduct multi-scale, continuous piloting, starting with the refining of new vegetable oils and blends and ending with innovative shortening solutions for breads, cakes, cookies, frying and other uses.

GRINDSTED® NG 100 is a next-generation, non-GMO emulsifier that is highly functional and cost effective. Its primary function is starch complexing, which results in improved crumb softness in yeast-raised baked goods.

The MiApp tool builds on the business’s digital offerings to customers which include the launch of myCargill.com, a 24-7 customer portal for a pilot group of edible oil customers in the United States, now expanded to pilot customers in Malaysia.

“These talented and experienced team members are a great addition to our team and allow us to deliver on our commitment of providing value-adding formulation solutions to our customer partners,” said Octavio Diaz de Leon, president of AAK USA and AAK North Latin America.