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
Many food and beverage manufacturers are revisiting product formulations and cleaning up product labels by replacing ingredients that have become outdated in the eyes of some consumers. ...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
Switching from one oil to another in snack-food formulations is no easy feat. There are a number of hurdles to overcome, especially when going from saturated fat to unsaturated fat. ...More
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
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
New trans-free fats, including those made from palm, canola and soybean oils—and often combinations thereof—help replace the functionality of partially hydrogenated fats in a wide variety of baked goods. ...More
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