FASTir Xanthan EC® from TIC Gums was developed to accentuate the positive, texture-building attributes of xanthan gum, while mitigating the negatives associated with production. ...More
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
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
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
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