Texture

Chickpea Hulls Cut Sodium in Chicken Nuggets

Chickpea hulls may be used effectively in chicken nuggets to reduce sodium content without affecting the food quality, according to a new study published in the Asian-Australasian Journal of Animal Sciences. ...More
February 6, 2012
Posted in News, Fiber
IFT Submits Comments on Sodium Reduction Initiatives

The Institute of Food Technologists (IFT) submitted comments to the U.S. Food and Drug Administration (FDA) and USDA’s Food Safety and Inspection Services (FSIS) offering scientific perspective and practical insights on reducing sodium consumption in the United States. ...More
February 1, 2012
Posted in News
Logical Fortification

Logical fortification of foods and beverages can help consumers fill nutritional gaps in their everyday diets. ...More
January 23, 2012
Posted in Articles, Bakery / Cereal, Fiber, Nutraceuticals
Sweet Science of Ice Cream Inclusions

Using inclusions to add color, flavor and texture to ice cream. ...More
January 20, 2012
Posted in Articles, Bakery / Cereal, Flavor
New Flavor Twists on Mayonnaise Spice Up Menus

A long-time staple in American refrigerators, mayonnaise is weaving its way onto the culinary scene with new flavor twists and variations to spice up the condiment’s standing among other tasty staples such as ketchup and mustard. ...More
January 18, 2012
Posted in News, Flavor
Are Proteins Passé?

Does new research signal the end of protein’s public heyday? Probably not, given its role in nutritional and food science and its wide range of functionality in foods and beverages. ...More
January 18, 2012 By Lynn Kuntz
Posted in Blog, Bakery / Cereal
Shape of Things to Come: Innovations in Pasta

By remaining adaptable in form and formulation, there’s no taste or trend that pasta can’t evolve to meet. ...More
January 17, 2012
Posted in Articles, Fiber, Sauces / Gravies / Soup
Lupin Flour Boost Nutritional Value of Muffins

A substantial improvement in nutritional value of muffins can be achieved by replacing wheat flour with lupin flour up to 30% level without any significant loss in physical measurements, textural quality and sensory values, according to a new study published in the journal ...More
January 4, 2012
Posted in News, Bakery / Cereal, Fiber
Japanese Processed Food Sector Hits $225 Billion

Japanese demand for processed food products will continue to grow for the foreseeable future, despite the recession and weakened economy, according to a recent USDA Foreign Agriculture Service (FAS) GAIN report. The report estimates Japanese food processing industry was ...More
January 4, 2012
Posted in News, Bakery / Cereal, Nutraceuticals, Sauces / Gravies / Soup
A Unique Grain of an Idea

The many unique grains available today aid plate presentation and enhance retail product appeal. ...More
December 23, 2011
Posted in Articles, Bakery / Cereal