Formulating with stabilizers and forifiers means choosing the right ingredient for the right product. Presenters at Prepared Foods’ R&D Seminars guided attendees toward finding the right ingredients for their products.
In Prepared Foods’ annual survey, key players in the food and beverage industry lend insight into the tactics—and ingredients—they’re using to help consumers with weight management and the health issues associated with overweight/obesity.
Ingredion says its new NOVATION Endura 0100 functional native starch withstands harsh processing conditions and helps processors create more natural and additive-free products.
Canyon Bakehouse’s 100% gluten-free muffins are made with a blend of berries, seeds and grains. Each muffin contains 4g of protein and 2g of dietary fiber.
Want to reduce hydrocolloid use, maintain formula system integrity and create a flavor release with great mouthfeel? Gum Technology Corp. suggests processors try the company’s Coyote Brand GumPlete stabilizing systems.
DuPont Nutrition & Health’s new patent-pending GUARDIAN CHELOX L is a blend of natural plant extracts with antioxidant properties. It combines strong metal chelation with free-radical scavenging to create an effective, non-allergenic natural solution to preserve the freshness of food emulsions, according to the company.
Penford Food Ingredients has extended its portfolio of corn starches for existing and new product applications. One of the line extensions entails hydroxypropylated capabilities.
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