TIC Gums offers stabilizer solutions for new RTD coffee creations
October 9, 2019
From cold brew with a splash of milk and sugar to keto beverages to protein-enhanced products, Gum Gurus are ready to provide innovative solutions that meet your formulation, process and stabilization needs.
The awards were conceived to recognize exceptional uses of honey as an all-natural flavor, sweetener and functional ingredient
September 11, 2019
“From mushroom jerky to sparkling honey water, we’ve seen some incredible products that use honey developed in the last 12 months,” Catherine Barry, National Honey Board’s director of marketing, says. “By recognizing some of these products through our Queen’s Choice Award, we’re able to show appreciation to food and beverage manufacturers that choose honey and use it as a flavor, functional ingredient and marketing benefit.”
European trade show for ingredients celebrates 33rd year
June 25, 2019
Across an exhibition area of more than 80,000m2, experts from all sectors – including product developers and decision-makers from the food and beverage industry, as well as representatives of major brand companies – will do business face-to-face with top buyers and specialists from across the F&B supply chain.
Fi North America will be co-located with SupplySide West in Las Vegas
June 13, 2019
With more than 1,300 exhibitors presenting their innovations at both shows, and over 17,000 professional visitors expected, the co-located events celebrate their premiere in a highly creative and professional environment.
Bunge Loders Croklaan introduces ColdChurn® Non-GMO Culinary Crème at NPEW’19
March 7, 2019
ColdChurn is Non-GMO Project Verified and crafted by churning four premium ingredients in a chiller, creating a smooth and creamy texture with buttery flavor. It is made from high-stability sunflower oil, palm fruit oil, salt, and natural flavor.
Traditional sources for starches, gums, and flours are experiencing a shift in focus as the industry seeks new ingredients to satisfy consumers. As interest in healthier products, increased protein composition, and cleaner labels increases, natural ingredients and gluten-free options are in high demand.
Par-frying, a process where meat and poultry products are placed in high temperature oil for less than a full lethality cooking process, is used to set batter and/or breading, set exterior proteins to hold a shape, or to impart a color and/or flavor on the surface of the product. The new research study suggests that Kemin’s oil-soluble green tea extract NaturFORTTM LGR 105 is an effective alternative to TBHQ, providing flavor stabilization to the frying oil used for par-fried foods.