food textures | Prepared Foods

Items Tagged with 'food textures'

ARTICLES

Kemin: Clean Label Tortillas

Kemin talks clean label, shelf life at Tortilla Industry Association Convention

May 17, 2022

Kemin Industries was scheduled to present a session during the 2022 Tortilla Industry Association (TIA) Convention and Exposition in Las Vegas, Nevada on May 17-19.

New, Established Sources are Pushing Fiber Back into the Vanguard

Food product developers explore fiber’s dual role as a nutritional and textural ingredient

Karen Nachay MS

September 27, 2021

Americans still are not meeting the recommended intake levels for dietary fiber, a nutritional failure that can lead to the development of a number of health issues down the road. The shortfall is so critical that the new “Dietary Guidelines for Americans 2020-2025” has designated dietary fiber as “a dietary component of public health concern.”

Hydrosol: We Texture Taste

Hydrosol embraces new slogan to reflect growing capabilities

June 21, 2021

For almost 30 years, Hydrosol has been one of the leading international suppliers of specialty food ingredients system solutions. As it expands its long-term market position in this rapidly growing category, the company builds on its comprehensive knowledge of functional ingredients, industrial production processes, and the challenges of food shelf life and regional eating habits.

Epogee: Full Taste, Fewer Calories

Epogee fat replacement technology drives groundbreaking better-for-you chocolate bar

June 21, 2021

Gatsby’s breakthrough product delivers melt-in-your mouth indulgence and achieves unheard-of calorie reduction—thanks to Epogee’s EPG GMO-free, plant-based fat alternative technology. The result is a deliciously satisfying chocolate experience with significantly less calories.

Kellogg's Special K Dipped Chocolatey Almond

The new cereal contains a multi-textured mix of ingredients like multigrain flakes dipped in a chocolatey shell, cocoa-dusted flakes and real sliced almonds

April 27, 2021

For the first time in the US market, Kellogg's® Special K® is helping cereal fans find a balance of creamy and crunchy with its inaugural chocolatey dipped cereal: Kellogg's® Special K® Dipped Chocolatey Almond.

Ingredion: Indulgent Texture

Ingredion launches ULTRA-TEX 1311 modified potato starch

March 29, 2021

Ingredion Incorporated has expanded its potato-based solutions with new ULTRA-TEX® 1311 modified potato starch. The waxy, instant starch offers food manufacturers a new way to create premium products with enhanced product appeal and cost savings potential.

Cargill: Starch Solutions

Cargill expands its label-friendly SimPure line with new tapioca starches

January 28, 2021

The new tapioca starches enable brands to create tantalizing, process-tolerant textures, while appealing to consumer preferences for simple, familiar ingredients. Functional and versatile, the starches are ideal for a wide breadth of applications, including dairy and dairy alternatives, convenience sauces and ready meals, meat alternatives and pet food.

Tate & Lyle: Starch Solutions

Tate & Lyle expands portfolio of tapioca-based thickening and gelling starches

January 25, 2021

The expansion includes the launch of new REZISTA® MAX thickening starches and BRIOGEL® gelling starches. These innovative tapioca starches will help food manufacturers deliver superior products thanks to their improved process tolerance, mouthfeel, fluidity and texture. The starches are suitable for use across dairy, soups, sauces and dressings, confectionery and more.

This exclusive webinar outlines the use of a specialty enzyme that increases the umami of plant-based protein within the fibrous meat texture of texturized plant proteins. This “must-see” webinar will graphically demonstrate how this is accomplished with hard data including meat analog graphs, sample analyses, and sensory profiles.

Consumers continue to evolve when it comes to their expectations and choices with “clean label” food selections. Webinar panelists will discuss trends and technical solutions—for both today and tomorrow—involving clean label, plant-based, and processed foods and beverages.