Maillard Reaction

Roasted Vegetables and Spices—Little Effort, Big Flavor

Roasting vegetables and spices brings out a natural sweetness and deepens flavors, adding interest to a variety of applications and menu items, from frozen pizza to soups, dips, sandwiches and snacks. ...More
November 18, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Online Exclusive: HFCS: More Than Just a Sweetener

Several functional and cost-saving advantages make HFCS an excellent choice for a wide variety of products, including baked goods, beverages and dairy products—advantages that reach beyond the simple function of sweetening. ...More
July 12, 2011
Posted in Articles, Bakery / Cereal, Flavor
Candy Bars You Can Feel Good About

Through ingredient selection and judicious formulation, candy bars can gain a healthier sheen while still remaining indulgent. ...More
June 23, 2011
Posted in Articles, Colors, Fiber, Flavor, Nutraceuticals
Beauty and the Yeast

While better known for adding bubbles to beer and volume to bread, yeast extracts can also build richness and depth of flavor in an array of food products. ...More
May 23, 2011
Posted in Articles, Bakery / Cereal, Colors, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Meaty Attraction

Not only are the many nuances of meat and poultry influencing the development of packaged, ready-to-eat and frozen entrées, they are also impacting non-protein applications ranging from vegetarian dishes to sweet treats. ...More
April 26, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Healthier Ethnic Entrées

The Americanization of ethnic foods often magnifies serving sizes and unhealthy attributes, but careful ingredient selection can boost the health quotient of ethnic entrées without sacrificing flavor. ...More
March 25, 2011
Posted in Articles, Fiber, Flavor
Sweet Options

While food technologists must formulate with the label in mind, they also must consider all of the characteristics a sweetener—from sucrose to fructose, sucralose to stevia—will bring to the product and the way it will be perceived upon eating. ...More
February 21, 2011
Posted in Articles, Bakery / Cereal, Flavor
Maillard Reaction Produces Antioxidants in Coffee

The antioxidants in coffee don’t come from the bean itself, but rather from the roasting process, according to food scientists at the University of British Columbia. ...More
February 4, 2011
Posted in News
Condiments and Sauces Go Gourmet

Traditionally, condiments and sauces have been more of a side show than the main event. But chefs and product developers are showing them as much respect as they do anything else they put on the plate. ...More
January 21, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
The Time Is Ripe: Making Sense of Fruit Flavors

Fruit flavors have always been a hit in applications from beverages to bakery, but several factors have injected fresh vigor into the category. ...More
November 19, 2010
Posted in Articles, Flavor