Gums & Starches

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Hydrocolloid gums and starches provide an arsenal of ingredients to develop specific and distinct textures and viscosities, both by themselves and in combination.

Attendees of Prepared Foodsí R&D Seminar series heard about ethnic trends in America, specifically about Hispanic, Indian and Asian foods. They also learned how hydrocolloids affect taste, aroma, mouthfeel and texture in food and beverage systems, and how certain software can help with claims and costs.

Stocks and seasonings tend to be staple categories where innovation is limited.

This primer on stabilizers explores their functionality in frozen desserts, to help formulators apply them in other food systems.

Attendees of Prepared Foodsí R&D Seminar series learned there are a variety of ingredients for consumer products targeting weight management.

Prepared Foodsí 2007 Applications Seminar-CHICAGO offered advice for tackling texture challenges, including the use of hydrocolloids, certain dietary fibers and emulsification systems (among other ingredients).

Knowledge of final product characteristics and processing conditions allows the formulator to find the right starch and/or gum combination from the options available.

One of the challenges for the product developer is to create products that meet consumer expectations for flavor, aroma and texture.

Innovations in Dressings, Sauces and DipsConsumer preferences are changing. A few years ago, convenience was the most important feature desired for foods. Today, people are looking for products that are

“Time-pressed Americans, seeking foods they can quickly consume at their desks, in their cars or at home, as they rush from one daily obligation to another, choose convenience over all other factors—including healthfulness, price and taste—when it comes to buying on-the-go food,” according to “On-the-go Eating in the U.S.: Consumer, Foodservice, Retailing & Marketing Trends,” a new report published in August 2007 from Packaged Facts.