Cost Reduction Topic | Prepared Foods

Cost Reduction

Ingredients, software and R&D services for efficient product development and reduced cost foods & beverages.

ARTICLES

Innophos: Better Bacon

Innophos’ Optibalance 200 helps processors reduce processing time and increase production

June 1, 2021

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Innophos unveiled a new multi-faceted ingredient solution that helps food processors reduce processing time while improving the taste, texture and appearance of bacon and other meat products.

Palsgaard: Better Chocolate

Palsgaard’s new PGPR helps chocolate manufacturers boost functionality, efficiency

May 27, 2021

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PGPR (polyglycerol polyricinoleate) is used in chocolate production for mold optimization, flow control and viscosity reduction. Palsgaard’s existing product, Palsgaard® PGPR 4150, is already the market leader, but the company’s latest offering takes PGPR performance to new levels.

Ingredion: Indulgent Texture

Ingredion launches ULTRA-TEX 1311 modified potato starch

March 29, 2021

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Ingredion Incorporated has expanded its potato-based solutions with new ULTRA-TEX® 1311 modified potato starch. The waxy, instant starch offers food manufacturers a new way to create premium products with enhanced product appeal and cost savings potential.

Butter Buds: Versatile, Full Flavor

Butter Buds® launches new cheese ingredient: Cheese Buds® 32X Cheddar

December 9, 2020

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Butter Buds® Inc., a global leader in dairy and non-dairy concentrates, introduces its latest ingredient innovation, Cheese Buds® 32X Cheddar.

Dairy Can Be Cost Effective

Interactive Infographic

October 23, 2020

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Prepared Foods invites you to explore Edlong's COST IN USE formula for improved margins, achieving target taste and accelerating success.

Leprino Nutrition: Pure, Clean Casein

Leprino Nutrition offers cost-effective sodium caseinate replacement

October 21, 2020

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An exceptional emulsifier, Leprino Nutrition Native Micellar Casein Concentrate (MCC) offers food and beverage manufacturers a clean label replacement for sodium caseinate that also tastes better and has a more efficient cost-in-use.

Ingredion: Clean Label, Cost Saver

Ingredion introduces TICALOID Acacia MAX high-performance emulsifier for beverages, concentrates

October 7, 2020

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Ingredion Incorporated has introduced TICALOID® Acacia MAX in the U.S. and Canada. The ingredient is a high-performance emulsifier that solves many of the common limitations of traditional acacia.

DuPont Nutrition & Biosciences: All-in-One Solution

DuPont’s new YO-MIX PRIME helps yogurt manufacturers create dream yogurt

April 8, 2020

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DuPont Nutrition & Biosciences announced the global launch of its DuPont™ YO-MIX® PRIME cultures series. These innovative cultures set a new industry standard for yogurt manufacturers around the world.

DuPont Nutrition & Biosciences: Better Baking

DuPont Nutrition & Biosciences’ GRINDSTED NG 100 Emulsifier matches hydrates performance at lower cost, smaller carbon footprint Topic/category: products / bakery foods

February 4, 2020

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GRINDSTED® NG 100 is a next-generation, non-GMO emulsifier that is highly functional and cost effective. Its primary function is starch complexing, which results in improved crumb softness in yeast-raised baked goods.

On-Trend Innovating: Tapioca Starch in a New Light!

An expert look at starch-based texturizers

September 6, 2019

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By manufacturing local to the source, Ingredion is able to manage the entire supply chain, from farm to customer, enabling the company to provide its customers with a consistent, reliable supply with unparalleled traceability.

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EVENTS

Webinar

8/26/20 to 8/26/21

Contact: Vania

Food Affordability: Navigating Today’s World, Emerging Stronger Tomorrow

ON DEMAND: The webinar will provide the audience with an overview of the economic pressure and consumer concerns in the current food market during COVID-19, and what to expect in the future. Ingredion will highlight insights and capabilities that can help manufacturers maintain their margins while delighting consumers with more affordable food choices.

Optimizing Baking Processes with Acidulants

ON DEMAND: During this webinar, we will introduce new patent-pending, acidulant-based technologies that help bakers develop products that deliver on consumer demands while reducing cost-in-use.

Improving Baking Processes, Shelf Life, and Consumer Appeal with Acidulant-Based Innovations: Proof of concept and new clean label solutions

The dramatic rise in demand for bread during the pandemic intensified the need for efficiencies in formulation and production at commercial bakeries of all sizes. At Bartek Ingredients, we deliver innovative acidulant-based solutions that help bakers overcome the unique formulation challenges they face. Read More

Improper R&D processing thick products virtually guarantee failures at the plant. MicroThermics has extensive experience processing thick products including puddings, cheese sauces, fruit sauces & purées, concentrates, ice creams, cream cheese, and more.

According to the research organization, Statista, the sales of cold-brewed coffee are forecast to reach nearly $1 billion by 2025, growing at a compound annual growth rate (CAGR) of 24 per cent from the base year of 2015.