Items Tagged with 'pectin'

ARTICLES

TateLyle23_780.jpg

Tate & Lyle: Future of Mouthfeel

Tate & Lyle “Future of Mouthfeel” study highlights trends in mouthfeel, opportunities for brands
Prepared Foods Editorial Staff
December 4, 2024

The proprietary report, “The Future of Mouthfeel,” provides exclusive trends and insights, and highlights key opportunities for brands and manufacturers. Its publication marks another major milestone in Tate & Lyle’s Mastering the Marvel of Mouthfeel™ campaign, launched earlier this year, which showcases the business’ global capabilities in texture and mouthfeel. 


Read More
Cargill_Gummies_780.jpg

Cargill: Gummies, The Right Bite

Cargill uses SupplySide West to share consumers’ favorite gummy textures
October 27, 2023

Gummy and chewy candies offer a range of textural attributes, but new research from Cargill finds not every bite is equally pleasing to consumers.


Read More
cake_Tate&Lyle

A Brief Review of Sweetener Options Varieties

Among the nutritive sweetener, trending sources include syrups from maple, sorghum, corn, and malted grains
Alexa Bosshardt
Alexa Bosshardt MPS, RDN
May 5, 2021
The rapidly expanding array of sweetener options merits a look at the best uses, applications, and formats whether considering them solely for flavor and performance or with an eye on reduction of nutritive sugars. Among the nutritive sweetener, trending sources include syrups from maple, sorghum, corn, and malted grains.
Read More
carrot_cheesecake_bites_TICgums

Increased Frequency of Natural Gums, Hydrocolloids in Food & Beverage Applications

Manufacturers have taken advantage of expanded forms and sources of gums and technology that can increase functional ranges
Deborah Cross
April 14, 2021
Gums and hydrocolloids are a diverse collection of polysaccharides that create gel-like formations when in contact with moisture. They are extremely versatile, improving texture, mouthfeel, and physical appearance in foods and beverages. Gums can be used to increase viscosity levels or benefit flow. They are especially prized for increasing stability in an ingredient matrix.
Read More
Algaia_A_900

Algaia, Herbstreith & Fox: Better Baking

Algaia, Herbstreith & Fox partner to offer sustainable and functional alginates and pectin combinations for baking
October 17, 2019
Algaia is a privately owned, established global player in the field of specialty seaweed extracts. Algaia works with local fishermen to harvest brown algae just a few kilometers from its plant in Brittany, France, to ensure a constant fresh local and renewable supply of seaweed biomass. The company is committed to control its supply and ensure its customers receive sustainable, high-quality plant-based products. 
Read More

CP Kelco: Pectin Supply

CP Kelco to boost pectin production to meet growing global demand
November 27, 2018
This significant investment will enhance market supply by 2019-2020 and is focused on increasing production of low methyl ester (LM) pectin, which is ideally suited for popular products such as ambient drinking yogurts, jams, jellies and fruit preparations.
Read More

Unlock the Future of Food and Beverage Innovation

Are you a leader in research & development? Stay ahead of the curve with Prepared Foods, the premier source of information and insights for today's trend leaders and taste-makers in food and beverage manufacturing.

JOIN TODAY