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.

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.

Whether a hot condiment such as Tabasco, sriracha, or gochujang gets folded into the coating for hot and “sexy” chips or into a newly crafted fiery dip, or if the goal is a dressing, a splash, or a pour of flavorful expression, condiments are trending big.

Profile Food Ingredients (PFI) introduces its latest product line for traditional and non-traditional frozen dessert applications. Many vegan and keto products in the frozen dessert market tend to have issues providing the stability, consistency of texture, and mouthfeel—when compared to traditional dairy frozen desserts. 

The addition of coatings to foods is more than structural. Batters and breadings are used to enhance the whole eating experience, and perhaps even add some unexpected twist.

Texture is one of the most important aspects of how consumers judge a food's "taste." Read on to see how Prepared Foods' R&D Seminar presenters covered all things textural.

It is well known that there are individual differences between people when it comes to food preference—but the reasons for these differences are largely unknown.

Eaters, the report alleges, might be influenced to consume more of a food that feels harder or rougher.

The paper suggests how a food feels inside the mouth influences how one estimates caloric intake.

For anyone wondering if chocolate's perceived taste can be effected by shape, the answer -- according to scientists, chocolatiers and chefs -- is a unanimous yes.