The addition of fortifiers such as vitamins and minerals can go smoothly, if developers are aware of the perils and solutions available during processing.
Antioxidants, in addition to the anti-adhesion effect on bacteria, are the reasons that cranberry consumption promotes urinary tract, dental, stomach and heart health.
An enzyme-based in--gredient for cakes has recently enjoyed huge interest among manufacturers because of its ability to solve a variety of formulation or manufacturing issues.
Ingredient characteristics, processing and interaction are crucial factors when formulating with starches and hydrocolloid gums in smoothie and frozen dessert applications.
Phosphate and yeast leavening agents are key ingredients in baked goods. Factors that determine the best ingredient for an application include product type, processing conditions and end user.
Fats and oil suppliers are striving to present nutritional fats that provide the functionality and benefits required by formulators. Formulation alternatives to the use of trans fats continue to be a challenge. The greatest issue is achieving structure without the solids provided by saturated or trans fats.
Texture management helps maximize shelflife and improves quality characteristics in reduced-fat and -calorie foods. It is also crucial for developing properties such as freeze/thaw stability, particle suspension, creaminess and enhanced melt properties.
