Drying

Encapsulation Matrices Protect Flavors, Nutrients

National Starch Food Innovation launched two Q-Naturale® encapsulation matrices that protect flavors, nutrients and actives, including omega-3 and beta-carotene color. ...More
April 7, 2011
Posted in News, Colors, Flavor
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
Going Coconuts

In tropical countries around the world, the coconut tree provides people with many of their basic needs, from shelter to medicine to decorations to—of course—food. ...More
January 14, 2011
Posted in Articles, Bakery / Cereal, Fiber, Flavor
Healthier Fried Foods

Since American consumers insist on eating fried foods, we owe it to their health and to our bottom lines to make fried foods healthier via oil selection, preventing oil migration during frying and other steps. ...More
December 20, 2010
Posted in Articles
Cracking Open New Egg Ideas

Eggs find their way into many formulating decisions—and not just for breakfast. In a drive to spice things up a bit, menu and retail items featuring eggs are forging into new culinary territory. ...More
October 22, 2010
Posted in Articles, Bakery / Cereal, Sauces / Gravies / Soup
Getting Acquainted with China's Regional Cuisines

From Canton in the south, Shanghai in the East, Beijing in the north, and Sichuan in the west, China’s key regions offer much to product and menu developers ready to bring regional Chinese cuisine to American consumers. ...More
June 23, 2010
Posted in Articles, Bakery / Cereal, Colors, Flavor, Sauces / Gravies / Soup
Effect of Drying on Herbal Antioxidants

Heightened demand in natural products is stimulating interest in antioxidant content of herbal ingredients. ...More
April 28, 2010
Posted in News, Bakery / Cereal