A functional and customizable system, from Cargill, enables dairy food manufacturers to manage raw material costs while still maintaining a creamy mouthfeel in yogurt products. ...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
Updating ice cream to reflect market trends requires knowledge of not just the newest dairy (or nondairy) and flavor ingredients, but the latest stabilizer systems and production methods, as well. ...More
Increasing consumer demand for green, clean-label foods is focusing newfound scrutiny on the source and processing of all ingredients, including texturants. ...More
National Starch Food Innovation launched two Q-Naturale® encapsulation matrices that protect flavors, nutrients and actives, including omega-3 and beta-carotene color. ...More
Today’s dairy-based beverages—from smoothies to probiotic shots—are dressed up with appealing nutrients, healthful bacteria, colors, flavors and more, making formulation much more complex. ...More
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