Holton Food Products introduces SIMPLY ingredient systems for better baking
July 10, 2019
The Spregg® line of products help retain moisture of baked goods throughout frozen, refrigerated and ambient shelf life. They also improve dough handling, product consistency and reduce brittleness and breakage in many cases.
TIC Gums uses IFT to showcase ingredient solutions targeting texture enhancement, protein fortification
June 4, 2019
Ticaloid PRO 122 RD is a hydrocolloid blend uniquely created for retort processing, both rotational and static. This optimized blend withstands the harsh conditions in a retort process while contributing to stability and texture of the end beverage.
Ardent Mills analyzes latest pizza flour and grain trends
May 17, 2019
Ardent Mills served up a variety of brick-oven style pizzas featuring ancient and heirloom grains and individually quick-frozen (IQF) grains at the Pizza Expo, now in its 35th consecutive year of operation at the Las Vegas Convention Center.
ISC Gums using SupplySide East to introduce Silk 500 gum blend for non-dairy beverage applications
April 8, 2019
A blend of Gum Acacia and Gellan, designed to provide stability and texture to non‐dairy beverages (i.e. nut milk). Fusion Gums Silk 500 will provide a stable emulsion allowing for the removal of soy lecithin from your formulation.
Manufacturers must address areas of taste, texture and variety to satisfy growing interest in plant-based foods
March 25, 2019
“People are motivated to alter their diets to include more plant-based foods because they believe it will enhance their overall wellness, provide specific health benefits and help the environment,” says Mark Cornthwaite, marketing manager, DuPont Nutrition & Health.
AAK’s flaked fats deliver the perfect pizza experience
March 19, 2019
Crust type, quality and mouthfeel are a big part of what consumers are looking for when choosing pizza.1 AAK’s flaked fats are the ideal solution for companies wanting to respond to this trend, providing a simple way to improve the texture and mouthfeel of crusts in both thin and deep-pan pizzas.
ISC Gums’ new Synergy 11 blend provides functional benefits everywhere from sauces, soups and dressings to bakery foods
March 4, 2019
In baked goods, it improves texture and dough characteristics, improves cell structure in the final product, retains moisture and therefore extends shelf life. It provides excellent functionality in gluten free applications.