Ethnic desserts from flan to rice pudding are creaciones dulces—sweet creations—that satisfy the Latino sweet tooth.

Understanding specification parameters of starch, particularly viscosity, helps formulators attain an optimal product.

Baked goods with reader service items for fats, oils and emulsifiers. A special focus on soy bread formulated by researchers at Ohio State University.

Minor ingredients have become major players in formulating organic foods. Sourcing “certified organic” flavors and natural, organic-compatible flavors provides challenges to the industry's R&D departments.

Armed with a fundamental understanding of traditional sauce preparation and the ingredients derived through flavor chemistry, today's formulators can work towards duplicating the sensory experience of the world's great cooks.

Potatoes and rice are no longer limited. New strains, new presentations and new technology permit manufacturers to offer interesting choices.

R&D Application

Savory ingredient synergies and flavor enhancers lend a hand to simulate slow-cooked flavors in stews and broths.

Carob Fiber Offers Health Benefits

Flavoring and rice options help manufacturers tempt consumers with Asian-inspired frozen entrees.