Guar

Enzyme Toolkit for Replacing Guar Gum

DSM developed an enzyme toolkit for replacing guar gum in bakery. ...More
Yesterday
Posted in News, Bakery / Cereal
Cellulose Gum Grades

Ashland Specialty Ingredients’ new Aquacel™ cellulose gum grades are specifically formulated for use in noodles and dairy products. ...More
April 3, 2012
Posted in News
Targeting Texture

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
March 19, 2012
Posted in Articles, Bakery / Cereal, Flavor
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
Discovering Latin American Beverages

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
October 13, 2011
Posted in Articles, Colors, Flavor
Guar Gum Replacement for Instant Beverages

A new ingredient, by TIC Gums, replaces guar gum on a one to one basis for instant or powdered beverages. ...More
October 6, 2011
Posted in News
Reduced-Fat Formulating

Cutting the fat in food products requires specific strategies that lower fat, but not quality. ...More
August 23, 2011
Posted in Articles, Bakery / Cereal, Fiber, Sauces / Gravies / Soup
Updating Classic Cookies

Following in the trend-setting footsteps of cupcakes and doughnuts, cookies have been going upscale and gourmet, with innovative flavors—and even health-conscious approaches—surfacing from coast to coast. ...More
May 27, 2011
Posted in Articles, Bakery / Cereal, Fiber, Flavor
Formulating Sweet Sauces

Whether creating entrées or desserts, nothing dresses up a dish better than a perfectly paired sauce. Flavor is the obvious asset, but the right sauce also adds layers of sheen, color, texture and, in the case of fruit, a dash of healthy nutrition. ...More
May 25, 2011
Posted in Articles, Colors, Flavor, Sauces / Gravies / Soup