Milk has long been associated with good health, and it has been widely consumed throughout the world. Milk contains various important nutrients which can offer a range of health benefits among all age groups. This is the reason why milk is one of the most consumed beverages.
Soybean has been an important ingredient of the human diet since the 18th century. This legume-based crop has been utilised for numerous value-added products such as; texturised vegetable product (meat analogues); soy milk; soy sauce; miso; tofu; and infant formula.
Baked products have been around for almost a thousand years. The drastic appeal for baked goods has promoted baking throughout the world. It is equally important to acknowledge that in baking processes high temperatures lead to loss/change in flavours, whereas at the same time baked products develop a unique tempting aroma.
Gelatin is a protein, derived from the collagen found in the bones, connective tissues, and skin of animals. This is very commonly used to thicken foods such as puddings, yoghurts, gummy candies, fruit gelatin desserts, ice creams, marshmallows, and many more.
Recent growth in demand for natural colours has largely been driven by concerns about health, particularly that of children. And while consumers may not be fully aware of all the details of the scientific studies, they have certainly got the message that artificial colours are associated with health risks.
Antifreeze proteins (AFPs) are polypeptide compounds synthesised by various organisms such as fish, plants, fungi and bacteria to enable their cells to survive subzero environments. In 1969, Arthur De Vries identified the antifreeze proteins in Antarctic notothenioid fish.
When we talk of natural antioxidants we need not think of some magical powders with herbal or natural written all over it. What I mean to say is that a natural antioxidant is actually natural only until it is present in its true natural form within the confines of its natural carrier.
Current evidence suggests that the aggregation of protein drives the of onset most age-related illnesses. With ageing, cells accumulate metastable proteins that drive the negative consequences. The protein control quality systems keep
The Indian bakery industry is expanding exponentially along with the evolving Indian consumer interests. Indian consumers are looking for baked foods with increased health and wellness quotient. The bakery industry is responding with new products that are low in fat and sugar; free from sugar; and enriched with protein and fibre
As consumers strive to make more educated purchasing decisions, many are looking for products with natural labelling. Although people still want to enjoy their favorite healthy, convenient products, removing artificial additives or preservatives to create desirable labels can be challenging. Eliminating such ingredients can have a negative effect on taste and visual appearance, impacting overall consumer appeal.