Ingredients
%{topic} RSS FeedCreate Account

The latest information on additives, ingredients and their impacts on texture, emulsion and other functional properties, arranged by ingredient type.

Topics

Phosphates and Acidulants

Acidulant & phosphate ingredients to acidify, buffer, leaven, increase yields and improve taste and nutrition.

Cheeses, Sauces & Bases

Cheese & cheese-based ingredients, soy & seafood sauces, formulated sauces and bases for flavor, texture, visual appeal.

Colorings

Natural and FD&C additives, fruit, vegetable, and other plant and microbial extracts used to color foods.

Dietary Fiber

Soluble & insoluble dietary fiber ingredients including probiotics used for nutritional & functional purposes.

Emulsifiers, Fat & Oils

Fats, oils and emulsifiers (lipid and non-lipids) used in the formulation and processing of prepared foods.

Flours, Grains & Pasta

Seed and grain-based flours, refined and whole grains and pasta used to formulate prepared foods.

Gums & Starches

Hydrocolloid gums, including starches, used in a range of formulations for their functionality.

Proteins & Enzymes

Proteins, peptides & enzymes for nutrition, texture, emulsion & other functional properties.

Sweeteners

Ingredients used to enhance food and beverage sweetness.

ARTICLES

OceanSpray_Hayes_900

Ocean Spray Names New Leadership

Tom Hayes to take on role as president and chief executive officer
August 7, 2020
No Comments
Ocean Spray Cranberries Inc. announced that its board of directors has unanimously elected Tom Hayes as the cooperative's next president and chief executive officer.
Read More
EggBoard_YellowCake_900

American Egg Board: Better Baking

Egg white foams provide “egg-celent” aeration for many popular bakery foods
Elisa Maloberti
August 4, 2020
No Comments
While whole eggs, yolks and egg whites all supply practical benefits to baked goods, it is egg whites that achieve a lofty, stable foam for aeration or a leavening effect. In fact, egg whites, when whipped, can produce foam six to eight times greater in volume than the original liquid.
Read More
Idahoan_Hoelzel_900

Idahoan Foods Names New Corporate Executive Chef

Richard Hoelzel will work closely with Idahoan’s current and future customers on menu engineering
August 4, 2020
No Comments
Idahoan Foods announced Richard Hoelzel as corporate executive chef, foodservice. In his new role, Hoelzel will work closely with Idahoan’s current and future customers on menu engineering as well as supporting new product development.
Read More
IdahoMilkProducts_Sunkesula_900

Idaho Milk Products Announces Employee Promotion

Dr. Venkateswarlu (Venkat) Sunkesula to assume role as associate director of research and technical services
August 4, 2020
No Comments
Idaho Milk Products congratulated Dr. Venkateswarlu (Venkat) Sunkesula on his recent promotion within the company along with receiving his Doctor of Philosophy degree from South Dakota State University.
Read More
Rizal_Hamdallah_900
2020 NEW PRODUCTS CONFERENCE — A VIRTUAL EVENT

Taking Innovation to the 3rd Dimension

Speaking at New Products Conference: Rizal Hamdallah, Ocean Spray Cranberries
August 3, 2020
No Comments
The old saying is that when life gives you lemons—you make lemonade. Yet here’s a case where a world leading cooperative, Ocean Spray Cranberries, is seemingly now making everything—from just a single berry. In mid-2019, Ocean Spray hired 18-year CPG innovation and marketing veteran Rizal Hamdallah as Chief Global Innovation Officer.
Read More
Pinneri_900

Batory Foods Appoints New Leadership

Vince Pinneri to become the company's new president
August 3, 2020
No Comments
Pinneri will succeed Ron Friedman, who has led the company since 2014. Friedman will remain the company’s chief executive officer and managing shareholder.
Read More
Cherrish_900

CHERRiSH Expands Pacific Northwest Distribution

Montmorency tart and sweet Bing cherry juices are now available in the produce section of 61 Washington and Oregon QFC stores
July 30, 2020
No Comments
CHERRiSH is a functional beverage with health properties to strengthen a natural line of defense. The company announced that its 12oz ready-to-drink 100% Montmorency tart and sweet Bing cherry juices are now available in the produce section of 61 Washington and Oregon QFC stores.   
Read More
Sweegen_900

SweeGen: Reduce Sugar

SweeGen offers sugar reduction solutions in Australia and New Zealand with FSANZ Approval of next-generation Stevia Sweetener Reb E.
July 30, 2020
No Comments
Sugar reduction solutions company SweeGen announced Food Standards Australia, New Zealand (FSANZ) has assessed and approved Bestevia® Reb E stevia sweetener as a food additive, stated in Application A1183, published on July 28, 2020.
Read More
CaliforniaWalnuts_RiceBerry_Pudding

Fruits and Nuts in Their Many Forms Have Applications in All Sectors of the Food Industry

Food scientists should be aware of the unique processed versions of fruits and nuts and the applications in which they work best
Rachel zemser
Rachel Zemser MS, CCS
July 29, 2020
No Comments
From sweet pastry fillings to savory almond-and-rice mixes, food scientists should be aware of all the unique processed versions of fruits and nuts and the applications that they work best in. Handling these often delicate ingredients with care will ensure optimal presentation as well as safety and flavor quality for the duration of that application’s shelf life.
Read More
AlmondsChoc_900

Almond Board of California: Nuts for Almonds & Chocolate

Four out of five global consumers say chocolate is either their number one favorite snack or one of their favorites, and almonds have been the number one ingredient in global consumers’ ideal chocolate products since 2008
July 27, 2020
No Comments
Consumer demand for products offering both indulgence and health, unexpected ingredient pairings, and an emphasis on textures influenced recipes like a luxurious Aztec Almond Hot Chocolate, Almond Candied Orange & Coconut Mendiant, Almond Goji Berry Chocolate Bonbons and Almond Coriander Praline Truffles.
Read More

EVENTS

Webinar

3/17/20 to 3/17/21
Contact: Vania

Delivering “Plant-Based” in Great Tasting, Everyday Foods

ON DEMAND: This webinar will feature an overview of a range of every day foods and review formulating techniques that will enhance the nutritional quality of these foods – particularly regarding adding protein – but also covering gluten-free and vegan approaches. We’ll cover items from breakfast, lunch and dinner – including snacks & beverages and a 100% gluten-free, vegan pizza!

Read More

Webinar

5/6/20 to 5/6/21
Contact: Vania

Twin-Screw Extrusion of Direct Expanded Snack Foods

ON DEMAND: This webinar will go over the basics of what you need to know when using an extruder to develop a final puffed product. It will also cover things to watch out for and mistakes to avoid when developing your puffed snack or cereal so it can be successful sooner with fewer trials.

Read More

The latest news and information

Select from one of our many newsletter options.

SUBSCRIBE TODAY