Innovative Beverage Bitterness Maskers Unveiled

Beverage Bitterness
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Synergy Flavors, a leading global manufacturer and supplier of flavours, extracts and essences, has expanded its nutrition offering with the launch of its innovative bitterness masking solutions. Suitable for branched chain amino acid (BCAA) based beverages, including pre-workout

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Beans – An Excellent Addition to Economical & Healthy Diet

Beans - An Excellent Healthy Diet
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Beans are seeds from plants in the Phaseolus genus, and are one of the ancient crops that can be consumed as immature seed or as mature grain or as vegetable.

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True Colours: Consumer preference for natural colours and what it means for dairy

True Colours
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According to Nielsen’s August 2016 report on ingredient trends, 61 percent of consumers internationally say they try to avoid artificial colours, rising to 65 percent in the Asia-Pacific region. In Europe, the number of new products with natural colourants grew by 5.6 percent in 2015, compared to a decline of 5.2 percent for artificial colours.

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Amino Acid and Minerals as Nutraceuticals

Amino Acid and Minerals
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The protein molecules are formed by a combination of different amino acid blocks in various ways. The essential amino acids are categorised mainly as aromatic amino acids (AAA) and branched chain amino acids (BCAA). In general there are non-essential and essential amino acids.

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The Rise of Gluten- Free Baked Goods

Gluten- Free Baked Goods
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People afflicted by the celiac disease have to resort to gluten-free diets as there is no known treatment. In addition, health-conscious consumers who do not have any gluten intolerance or allergy issues are increasingly choosing gluten-free products, seeing them as a healthy alternative to gluten equivalents.

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Polyunsaturated Fats – Modern Day Ingredient

Polyunsaturated Fats
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Chemically speaking, polyunsaturated fats are lipids in which the hydrocarbon chain contains two or more carbon-carbon double bonds. This essentially means that the double bonds are unsaturated and have the capacity to accommodate more hydrogen atoms, thereby gradually becoming saturated.

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Polyunsaturated Fats – An Ingredient of Choice

Polyunsaturated Fats
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Trans fats are made using a process known as hydrogenation, in which the oils are heated in presence of hydrogen and a catalyst which converts the oil into trans fats, which solidifies the oil, which is done mainly to prevent the rancidity of the fat

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Alginic Acid – Stabiliser in Ice Creams and Syrups

Alginic Acid - Stabiliser in Ice Creams
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The carbohydrates, including starch, occur as major constituent in all green plants. The commercial sources of starch are maize, wheat, rice, potatoes, barley and sorghum. While glycogen is the reserve carbohydrate of animals, occurring mainly in the liver, the amylose and pectin are present in green plants.

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Realising the Power of Enzymes to Create High Quality, Non-Bitter Protein Hydrolysates

Protein hydrolysate manufacturers,
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Protein has been a hot topic for a long time and consumers’ interest in foods containing high levels of protein is ever growing. Protein has become more than just a “special” dietary component used by muscle builders and is now moving further into mainstream markets.

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South Sea Ginger: Trendy Ingredient with Great Potential

South Sea Ginger
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Meet a spice that’s going places: In Europe alone, ginger was used as an ingredient in more than 3,600 newly launched food products in 2015 – more than twice as many as in 2010. Bolasco, a long-standing expert in natural fruit ingredients, heads to the South Seas for this trendy ingredient, and sources its supply from the local market leader, Buderim Ginger.

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