Extrusion

Shape of Things to Come: Innovations in Pasta

By remaining adaptable in form and formulation, there’s no taste or trend that pasta can’t evolve to meet. ...More
January 17, 2012
Posted in Articles, Fiber, Sauces / Gravies / Soup
Guilt-Free Snacks

Snacking often leads to over-indulgence and regret. Thankfully, there are strategies for formulating satisfying, guilt-free snacks, from sweet and savory to crispy and crunchy. ...More
July 26, 2011
Posted in Articles, Bakery / Cereal, Colors, Fiber, Flavor, Nutraceuticals
Value-Added Inclusions

Inclusions give product developers a means to express their inventiveness, and these ingredients—fruits, nuts, crunchies and flavors—will wow consumers with a product that stands out from the competition. ...More
January 20, 2011
Posted in Articles, Bakery / Cereal, Flavor
Lycopene from Tomato Skin Powder Enhances Snacks

Lycopene from tomato skin powder can be retained during the extrusion of snacks to increase their nutritional characteristics, according to a new study published in Food Chemistry. ...More
June 25, 2010
Posted in News, Colors
DSM Honored by Frost & Sullivan

DSM Food Specialties has been awarded the 2010 Frost & Sullivan award for Product Differentiation Excellence with its unique solution for acrylamide mitigation—PreventASe. ...More
June 10, 2010
Posted in News, Bakery / Cereal
Texture Solutions for Snack Bars

Snack and nutrition bars used to come in one form: hard. Advances in protein technology and a palette of fruits, syrups, grains and hydrocolloids can now fine-tune the bar’s eating quality, from chewy to crunchy. ...More
May 21, 2010
Posted in Articles, Bakery / Cereal, Colors, Fiber, Flavor
Waxy Maize Starch for Crisp Texture

A pregelatinized waxy maize starch from Tate & Lyle, X-PAND’R® 683, is delivers a crispy, crunchy and cohesive texture to a wide variety of bakery and snack applications. ...More
April 19, 2010
Posted in News, Bakery / Cereal