Acidulants

Acidulants, typically organic acids, regulate acidity or lower pH. Introducing an acidulant in foods and beverages alter taste and serve as preservatives. Some examples include: phosphoric acid used in cola; vinegar’s acetic acid; citric acid, naturally occurring in citrus fruit, used for taste modification and as a preservative; and tartaric acid found in foods like grapes and tamarind. This topic discusses issues such as flavor and taste balance, stability, specifications, characteristics and food applications of acidulants.

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
Global Food Preservatives Sector Hit $1.35B in 2010

The global preservatives market grew an average of 1.3% annually from 2006 to 2010, reaching $1.35 billion in 2010, according to a new market report from Leatherhead Food Research. The report also found the market grew at a slower rate from 2009 to 2010 due to a slowdown in ...More
October 18, 2011
Posted in News, Bakery / Cereal
Tate & Lyle Plans New Commercial and Food Innovation Center

Tate & Lyle PLC announces plans to launch a new Commercial and Food Innovation Center in Hoffman Estates, IL, a suburb of Chicago, including the company's Innovation and Commercial Development group and its regional headquarters for the Specialty Food Ingredients ...More
October 20, 2010
Posted in News, Fiber
FDA Issues Draft Guidance for Acidified Foods

The U.S. Food and Drug Administration (FDA) issued draft guidance intended to assist commercial food processors in determining whether their food products are subject to these regulations. The draft guidance also is intended to assist processors of acidified foods in ...More
September 30, 2010
Posted in News
Dried Plums Sub for Phosphates in Poultry

Researchers in the University of Arkansas-Fayetteville food science department demonstrated that dried plum mixtures can be used to substitute for phosphates in poultry processing. ...More
September 27, 2010
Posted in News, Fiber
Mitigating Off Flavors

Understanding how flavors work—and how they can go astray—can help R&D avoid formulation guesswork and fine-tune product development. ...More
September 24, 2010
Posted in Articles, Bakery / Cereal, Fiber, Flavor
Coloring Confections

Although synthetic colors still offer the most stability at an affordable cost for candy, more natural colorants are hitting the market. ...More
June 24, 2010
Posted in Articles, Colors
Premium Ingredients Opens Food Division in Canada

Premium Ingredients International established PII Food Ingredients to expand its distribution into Canada; the new operation will function as a division of Bulk Pharmaceuticals Corp. in Ontario. ...More
August 17, 2009
Posted in News, Nutraceuticals
Seamlessly Sugar-Free Sweets

The taste of sugar-free and reduced-sugar products has improved substantially over the last decade as suppliers and formulators have collaborated to raise the sensory bar on these products. ...More
May 19, 2009 By Ronald Deis
Posted in Articles
Meat Moves Beyond the Butcher

To create a point of differentiation among case-ready meat and poultry, many processors are enhancing product appeal by adding value through marinades and seasonings, as well as technologies to improve appearance, enhance food safety and ultimately extend shelf life. ...More
March 4, 2009 Donna Berry, Contributing Editor
Posted in Articles