Acid

Acid refers to low pH in foods and beverages. Acid ingredients (i.e., citric acid, acetic acid, fumaric acid, lactic acid, malic acid, phosphoric acid and tartaric acid) are added to foods and drinks to change pH and influence taste, prevent microbial spoilage and increase food safety by restricting bacterial growth. Acids, particularly lactic, can be naturally produced by bacterial fermentation and can act as natural preservative.

Fruitful Beverages

The latest ingredients and processes that preserve the quality of fruit in juices, smoothies and other beverages. ...More
March 23, 2012
Posted in Articles, Flavor, Nutraceuticals
Specialty Soups

A pot full of ingredients and technologies to heat up the soup category. ...More
February 17, 2012
Posted in Articles, Flavor, Sauces / Gravies / Soup
Fire-Roasted Artisan Tomato, Corn & Bean Salsa

Recreating the qualities of an artisan, fire-roasted salsa using industrial ingredients. ...More
November 23, 2011
Posted in Articles, Flavor
Roasted Vegetables and Spices—Little Effort, Big Flavor

Roasting vegetables and spices brings out a natural sweetness and deepens flavors, adding interest to a variety of applications and menu items, from frozen pizza to soups, dips, sandwiches and snacks. ...More
November 18, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Formulating All-Natural Beverages

Formulating natural beverages, without the benefit of a federal definition of natural. ...More
November 15, 2011
Posted in Articles, Colors, Flavor
Discovering Latin American Beverages

Opportunities for Latin American beverages, like sodas, cocktails, aguas frescas with tropical fruit, energizing yerba maté and grain-based atoles, span all levels of foodservice and retail. ...More
October 13, 2011
Posted in Articles, Colors, Flavor
Sandwiches Go Gourmet

Sandwiches—from erstwhile lowly burgers to hot dogs and sausages, among others—remain open books to inspired accents, creatively transforming the everyday into gourmet. ...More
June 8, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Meaty Attraction

Not only are the many nuances of meat and poultry influencing the development of packaged, ready-to-eat and frozen entrées, they are also impacting non-protein applications ranging from vegetarian dishes to sweet treats. ...More
April 26, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Coffee and Tea in Beverages and Beyond

Our infatuation with coffee and tea has helped move these flavors beyond the cup and into foods like baked goods, confectionary, dairy and sauces, as well as bottled beverages. ...More
March 28, 2011
Posted in Articles, Bakery / Cereal, Flavor, Sauces / Gravies / Soup
Vanilla Goes Way Beyond Dessert

Explore the use of vanilla—both as a primary flavor and an enhancer—in savory dishes, from soups and salads to sauces and rubs for meat, poultry, seafood and more. ...More
February 23, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup