Ingredient characteristics, processing and interaction are crucial factors when formulating with starches and hydrocolloid gums in smoothie and frozen dessert applications.
Hypertension, or high blood pressure, is a major risk factor for two of
the leading causes of death in this country -- heart disease and stroke
-- and affects more than 65 million Americans.
If ever there was any doubt of yogurt’s mainstream appeal, it certainly was laid to rest this year, as the delectable could be found seemingly everywhere—fortified, as an indulgence, drinkable, etc. The Dannon Co. started the ball rolling in March with Dannon la Crème Rich and Creamy with Chocolate Pieces, described as “the perfect dessert combining the wholesomeness of yogurt with the decadence of chocolate.”
The dessert menu often distinguishes one restaurant from its competitors. Along with small portions, dessert trends have ethnic twists that are fruit-heavy and convey an emotional appeal to the inner child.
A cookie without inclusions is no cookie at all. Baked goods with nuts,
candies, syrupy swirls and even dietary fiber are the norm. Formulation
considerations that keep the matrix intact are key to keeping the
cookie crunchy and the angel food cake airy.
New data from a leading market research firm show fresh fruit as the most popular snack among children -- a finding greeted with some skepticism by nutritionists.
Whole food ingredients, such as nuts and fruits, possess abilities from increasing the attraction of gourmet foods to helping consumers trust the wholesomeness of a food product. However, they also add challenges.
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