Texture is one of the most basic attributes of the food sensory experience, yet it is often an under-leveraged aspect of food product formulation. ...More
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
Cellulose can be modified through different chemical reactions to create a wide range of products with very specific characteristics, ranging from products that provide mouthfeel and low viscosity to those capable of creating gels when heated. ...More
Increasing consumer demand for green, clean-label foods is focusing newfound scrutiny on the source and processing of all ingredients, including texturants. ...More
Researchers studied how different cellulose-based hydrocolloids performed in producing deep-fried snacks crusts in terms of moisture holding, oil uptake and crispiness. ...More
CP Kelco will invest $8 million to expand its Lille Skensved, Denmark, pectin facility to meet the increasing market demand for GENU® LMA pectin (amidated pectin). The investment comes on the heels of a $4.5 million investment in same facility in November 2009. The company ...More
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