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World of Gums and Fibers: Ingredient technologists and product developers are discovering that some ingredients are revealing valued nutritional attributes in a range of food products
Batory Foods president Ron Friedman said, “Polypro’s Mark Kieper—and his Dad before him—built a wonderful organization. Their customer service is outstanding and their supplier relationships are top-tier. These are big commercial shoes to fill.”
In a new pilot study, scientists found soluble guar fiber (Sunfiber) may improve both constipation and irritability in children with ASD. This opens many new potential opportunities for companies interested in developing formulations for the ASD market. Sunfiber is appropriate for all ages.
Formulators need cellulose, acacia gum and other ingredients to address demand for clean labels and products with reduced sugar or gluten. Prepared Foods’ R&D Seminar speakers shared their formulation tips.
Formulating with stabilizers and forifiers means choosing the right ingredient for the right product. Presenters at Prepared Foods’ R&D Seminars guided attendees toward finding the right ingredients for their products.
In "Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characterisitcs of puri," appearing online ahead of print in the journal Food Hydrocolloids, K.R. Parimalaa and M.L. Sudha of the Baking & Confectionery Technology Department Central Food Technological Research Institute, Mysore, CSIR, India, studied the effect of various hydrocolloids on puri from whole-wheat flour.
