Freeze / Thaw

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
May 23, 2012
Posted in Articles, Bakery / Cereal, Dressing / Marinades, Sauces / Gravies / Soup
Managing Moisture

Careful management of moisture in commercially manufactured foods is essential to product quality and safety. ...More
May 16, 2012
Posted in Articles, Bakery / Cereal
Texture-Improving Vegetable Fiber Starch

Coscura created a vegetable fiber starch called Swelite® for improving product texture, juiciness and nutritional profile. ...More
April 17, 2012
Posted in News, Fiber, Nutraceuticals
Specialty Soups

A pot full of ingredients and technologies to heat up the soup category. ...More
February 17, 2012
Posted in Articles, Flavor, Sauces / Gravies / Soup
Do You Know Konjac?

Konjac is highly functional as an emulsifier, gelling agent, texturant and nutraceutical ingredient. ...More
February 13, 2012
Posted in Articles, Fiber
Precoats for Better Battered, Breaded Products

Advanced Food Systems, Inc., offers a variety of precoats that help improve batter/breading adhesion, moisture retention and freeze/thaw stability. ...More
December 19, 2011
Posted in Articles, Sauces / Gravies / Soup
Getting Sauced

Innovative ingredients that boost nutrition and maintain appeal of ready-to-use sauces. ...More
October 19, 2011
Posted in Articles, Fiber, Flavor, Nutraceuticals, Sauces / Gravies / Soup
Stabilizing Frozen Products

Frozen products need specialized systems to keep them from deteriorating under frozen conditions and temperature fluctuations. ...More
October 17, 2011
Posted in Articles, Bakery / Cereal
Specialty Pregelantinized Corn Starches

A line of specialty pregelatinized corn starches made of waxy maize, from Penford Food Ingredients, is capable of thickening cold liquids and producing freeze/thaw and retort-stable fillings. ...More
September 14, 2011
Posted in News, Bakery / Cereal, Sauces / Gravies / Soup
Starch and Gum Strategies

GumPlete systems from Gum Technology Corporation combine starches with gums to neutralize some of the negative effects of using starches alone, and reduce overall hydrocolloid usage. ...More
August 23, 2011
Posted in Articles, Bakery / Cereal, Sauces / Gravies / Soup