Food Product Design

Chinese Pork Buns

Chinese buns (bao) are on-trend yet still a little unconventional. This version, distributed frozen, focuses on ingredients from Northern China, where pork, wheat and cabbage are common. ...More

Yesterday

Posted in Articles, Bakery / Cereal, Dressing / Marinades, Sauces / Gravies / Soup

Sugar-Free Formulating

Sweetener options that meet sugar-free application needs, from confectionery to beverages to baked goods. ...More

October 20, 2011

Posted in Articles, Bakery / Cereal, Fiber, Flavor

Fat’s Balancing Act

The fatty-acid composition of fats and oils controls functionality and nutritional profile. But balancing the two can be difficult. ...More

September 28, 2011

Posted in Articles, Bakery / Cereal

Baking Sans Trans

New trans-free fats, including those made from palm, canola and soybean oils—and often combinations thereof—help replace the functionality of partially hydrogenated fats in a wide variety of baked goods. ...More

July 26, 2010

Posted in Articles, Bakery / Cereal

Mixing Up High-Protein Beverages

Just a few years ago, high-protein beverages were the domain of bodybuilders and athletes. Now, the market caters to teens and elders and everyone who’s seeking the nutrition protein offers. ...More

April 28, 2010

Posted in Articles, Colors, Flavor, Nutraceuticals

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