Starch in Frozen Sauces
07/31/2009 -
Starches have long been used for textural assistance in sauces, but the growing interest in frozen products has presented new challenges for developers.
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DOE for Process Cheese
06/23/2009 -
Recently, Land O’Lakes researchers set out to improve a new deli process cheese formulation, without impacting its other attributes.
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Frozen Convenience
09/22/2008 - Time-pressed consumers often go out to eat, but as pocketbooks tighten, consumers are increasingly eating at home. And convenience is a priority. Packaged Facts projects the convenience food market will reach $47.5 billion by 2012. Frozen convenience foods will reach $19 billion....
Low Cost, Optimum Emulsification
04/25/2008 - Until recently, manufacturers of salad dressings had few options when it came to choosing an emulsifier for their formulations. And the industry standard, propylene glycol alginate (PGA), was expensive and in short supply. Now, TIC Pretested® Saladizer® Max from TIC Gums, Inc., provides an alternative, lower-cost gum system developed specifically for use in salad dressings and marinades....