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Home » Keywords » gums

Items Tagged with 'gums'

ARTICLES

Artesa_Red-Pepper-Tomato-Bisque.jpg

Starches, Flours, and Gums Go Big

New sources for starches, gums, and flours
Gerrie bouchard
Gerrie Bouchard
May 25, 2018
No Comments
Traditional sources for starches, gums, and flours are experiencing a shift in focus as the industry seeks new ingredients to satisfy consumers. As interest in healthier products, increased protein composition, and cleaner labels increases, natural ingredients and gluten-free options are in high demand.
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chocolates, truffles

Global Confections Market

In 2014, global retail value sales of confectionery reached an all-time high of US$198 billion according to Euromonitor International’s newly published data.
Lauren Bandy, Food Analyst, Euromonitor International
August 1, 2014
No Comments
In 2014, global retail value sales of confectionery reached an all-time high of US$198 billion according to Euromonitor International’s newly published data, an increase of nearly $4 billion over 2013.
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woman eating muffin

Penford Completes Gum Technology Purchase

Penford Corporation announced it has completed the acquisition of Gum Technology Corporation.
April 9, 2014
No Comments
Gum Technology will continue to offer a range of gums and other hydrocolloids throughout North America and Asia.
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tic gum building
Abstracts

Gum Binder, Bakery Inclusions

TIC Gums’ Add-Here CSA is a binder and film former that will hold inclusions like sesame or poppy seeds to baked goods.
July 29, 2013
No Comments
TIC Gums will take the idea of “cling” to a new level.
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desert, coffee, sugar, coconut sugar

Gum-starch Solutions

Gum Technology’s GumPlete stabilizes viscosity over a wide temperature range, minimizes syneresis in freeze/thaw and microwaveable applications, and helps stabilize emulsions.
April 17, 2013
No Comments
Gum Technology Corp.’s Coyote Brand GumPlete leverages the best attributes of gums and starches to create a stabilizing system that reduces overall hydrocolloid use; helps maintain system integrity; and creates a cleaner flavor release with enhanced mouthfeel.
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Formulating with Fibers for Fitness and Functionality

June 1, 2010
No Comments

 The most recent definition of dietary fiber by the American Association of Cereal Chemists, in 2001, stated it is the edible part of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine, with complete or partial fermentation in the large intestine.  


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Heinz Dip & Crunch

Heinz Dip & Crunch

Scoopful of Sugar

Sweet Times: New Trends in Sweeteners

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Sugar Reduction Efforts No Longer are Limited to Straight Sugar Replacement

Prepared Foods Sugar Reduction Webinar


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Events

May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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