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

Cohen_Lycored_900

Lycored appoints New Leadership

Shirley Cohen to take on role as CEO
October 15, 2020
No Comments
Prior to joining Lycored, Cohen spent 12 years as a member of the executive management team at Eden Springs International, a leading provider of water and coffee solutions for offices.
Read More
BlueCalifornia_Rosavel_900

Blue California’s 98% Pure Rosavel® Without Color and Odor

Food and beverage manufacturers now have access to a scalable natural preservative for complimenting healthy clean label ingredients
October 15, 2020
No Comments
To help brands keep food and drink fresh in a natural and sustainable way, Blue California announced jointly with biotech innovator Conagen, the commercialization of Rosavel®, a next generation natural preservation solution with 98% high-purity rosmarinic acid made by bioconversion without the color or flavor associated with rosemary.
Read More
Eggs_ProteinBox_900

American Egg Board: Incredible and Inevitable

Eggs are embraced by consumers and formulators alike and play a much more prominent and significant role in many snack formulations
Elisa Maloberti
October 14, 2020
No Comments
According to an online survey conducted by the International Food Information Council (IFIC) in April of this year, the events of 2020 have had a dramatic impact on our eating habits. In this survey, 85% of respondents have made changes in their dietary habits, and of those, 32% say they are snacking more and thinking about food more than usual (27%). Stress eating related to snacking appears more prevalent in families. When these figures are broken into parents vs. non-parents, 41% of parents are snacking more as a result of coronavirus compared to 29% of non-parents. 
Read More
AKFP_900

American Key Food Products: Organic, Gluten Free

AKFP expands line with organic premium cassava flour
October 13, 2020
No Comments
American Key Food Products (AKFP) has introduced an organic version of its pioneering King Lion Premium Cassava Flour, which will enable gluten-free and grain-free bakers to now offer high-quality organic products to their consumers.
Read More
NellsonLogo_900

Nellson Offers End-To-End Co-Manufacturing Solutions

Nellson’s co-manufacturing capabilities allow brand partners to focus on brand growth and not operations
October 13, 2020
No Comments
With a history of industry insights and a proven track record across multiple nutrition segments and markets, Nellson’s co-manufacturing capabilities allow brand partners to focus on brand growth and not operations.
Read More
AmanoPlantMilks_900

Amano Enzyme: Clean Label Non-Dairy

Amano Enzyme offers new white paper on clean label formulating for plant-based milks
October 13, 2020
No Comments
Amano Enzyme offers a new white paper about the quickly evolving market for non-dairy milks and how manufacturers can differentiate products to meet consumers’ discerning tastes. 
Read More
ExploreCuisine_FavaBeans_900

Explore Cuisine Pasta Made with Fava Beans

The new pasta contains three times the fiber and two times the protein of traditional wheat-based pasta
October 8, 2020
No Comments
Explore Cuisine, a global alternative pasta brand, announced that it will be adding a new pasta to its better-for-you pasta alternative, Fava Bean Fusilli. The product is an organic, gluten-free pasta-alternative made from fava beans. The Fava Bean Pasta is Explore Cuisine's closest pasta yet to traditional pasta in terms of taste, texture, and appearance.
Read More
Cherrish_CherryChocolate_900

CHERRiSH Cherry-Chocolate

New CHERRiSH flavor contains no added sugars, filler juices or dairy
October 7, 2020
No Comments
CHERRiSH, USA-grown 100% cherry juice, combining highly anti-inflammatory Montmorency tart cherry with the sweet and nutritious Bing cherry, has just launched its newest line extension: Cherry Chocolate, the first in the functional beverage category to bring the pairing together. 
Read More
Gnosis_2020_900

Gnosis by Lesaffre: Functional Foods, Drinks

Gnosis by Lesaffre fully merges human health capabilities, unveils new business strategy
October 7, 2020
No Comments
Gnosis by Lesaffre is striving to create a world that moves better, digests better, ages better, feels better, and, ultimately, lives better thanks to microorganisms and biotransformation. Earlier this month, Gnosis by Lesaffre unveiled its new, fully integrated brand and business strategy to help make this vision a reality.
Read More
Ingredion_BeverageSyrups_900

Ingredion: Clean Label, Cost Saver

Ingredion introduces TICALOID Acacia MAX high-performance emulsifier for beverages, concentrates
October 7, 2020
No Comments
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. 
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

Content Focused on Food & Beverage Product Development

SUBSCRIBE TODAY