Moisture Control

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
Cellulose Ingredient for Enhanced Eating Quality

Z Trim is a multi-functional cellulose ingredient that can provide enhanced eating quality and improved nutritional profiles. ...More
November 2, 2011
Posted in News, Dressing / Marinades, Fiber, 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
Putting Fruit Ingredients to Work

With great taste, variety, nutrition and eye appeal, fruit has everything we claim to want. But for whatever reason, we’re not eating as much as we should. Product developers can turn that tide by treating fruit as the hard-working ingredient it is. ...More
September 27, 2011
Posted in Articles, Bakery / Cereal, Flavor
Multifunctional Flaxseed Ingredients

Glanbia Nutritionals developed the OptiSol 5000 series, a line of flaxseed-based ingredients, to be a healthy, low-cost, all-natural alternative to gum systems. ...More
September 21, 2011
Posted in Articles, Bakery / Cereal, Fiber
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
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
Deli Dining

The rise in popularity of deli foods is challenging product designers to formulate convenience foods that maintain safety and quality throughout product shelf life, yet still live up to consumer perception. ...More
June 21, 2011
Posted in Articles, Sauces / Gravies / Soup
Protecting Active Ingredients

One of the most-important factors in designing a functional food is maintaining product efficacy, and that can require protecting them from the deleterious effects of processing and storage. ...More
October 4, 2010
Posted in Articles
Replacing Fat with Soluble Cocoa Fiber

Replacing original fat with soluble cocoa fiber in muffins may help improve nutritional value, texture and shelf life, while having minimal effects on taste, according to a new study published in LWT - Food Science and Technology. ...More
August 11, 2010
Posted in News, Bakery / Cereal, Fiber, Flavor