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.
The new ingredient is a clean label solution for preserving dips, spreads and deli-style salads. A natural alternative to artificial ingredients like sorbates and benzoates, this pioneering solution will enable manufacturers to create flavorful deli products, which stay retain their freshness throughout a longer shelf life while meet also growing demand for clean and clear labels.
The webinar provides valuable insights on how brand loyalty, consumer purchasing trends and consumer perception are related—and how they impact viewers’ existing bakery and snack products. Combining an informative overview along with pertinent detail, the webinar serves as an introduction to the effects oxidation and reformulation can have on existing brand products.
Hubei Xingfa taps Viachem to sell, market and distribute Xingfa’s food-grade phosphates and specialty compounds in North America
August 20, 2017
Hubei Xingfa (Xingfa), the world’s second largest global producer of specialty phosphates, announced a preferred channel partnership with Viachem, Ltd. for the sales, marketing and distribution of Xingfa’s food-grade phosphates and specialty compounds in North America.
Viachem to provide Xingfa customers with enhanced sales, technical and distribution services for food-grade phosphates and specialty compounds
August 11, 2017
Hubei Xingfa (Xingfa), a global producer of specialty phosphates, announced a preferred channel partnership with Viachem, Ltd., a distributor of specialty chemicals and ingredients, for the sales, marketing and distribution of Xingfa’s food-grade phosphates and specialty compounds in North America.
Kemin Industries, a leading provider of shelf-life extension and food safety solutions for food and beverage industries, has added a new color protection simulator to its website for the North America Food Technologies division.
Texture is what takes a snack from “one of many” to “one of a kind.” In this webinar, you’ll learn how specialty starch-based texturizers can make a sheeted or baked snack’s texture loud and crunchy or light and crispy — and how achieving that just-right texture can help your healthier snack stand out in a competitive marketplace. Read More
ON DEMAND: Ancient whole grains are in high demand with consumers requesting more nutrient-dense, whole food ingredients in snacks. Snacks and baked products can be some of the most nutrient-poor foods because they consist primarily of starches and are stripped of original nutrients found in whole grains.
The February 2019 issue of Prepared Foods features our cover story on color solutions and how color makers are expanding their offerings. Other features include lipids, sugar reduction in food and beverage formulations, and much more.