there’s no denying the fact that both ingredients are subject to dramatic price fluctuations that make life difficult for mayonnaise and dressing manufacturers.
California almonds were the number one nut used in new products worldwide in 2016, the tenth year that almonds have held the lead position for nuts used in new product introductions
As a head Japanese chef, I have known the Japanese Cuisine; it is not only about sushi, but much more. As a chef, sometimes, I have to play with fish where my work involves the art of cutting the fish in a right way
Turmeric has been called the “golden child of Ayurveda”, in traditional Indian medicine. It is revered for its extensive health benefits that stem from curcumin, the compound responsible for turmeric’s vibrant yellow pigment.
Having snacks between meals reduces the urge to overeat major meals, additionally snacking nutritious nibbles provides necessary vitamins, minerals to fulfil our body needs for nutrients. Hence it is essential to snack healthy food, to reduce the risk of dreadful lifestyle diseases and syndromes- Diabetes, Obesity, Atherosclerosis.
Flavours or flavourings are recognized by the senses of taste and smell, and characterized as- sweet, sour, bitter, salty, umami and detected by taste buds present on the surface of our tongue.
Milk is a versatile wholesome food, fresh and ready to consume. India is the largest producer of milk. It is a perishable product, and dairy industries experience seasonal fluctuation.
Lactobacillus acidophilus strains have been used as probiotic bacteria in various food formulations such as yoghurt, curd and ice cream. A barley-based probiotic food mixture using L. acidophilus has been developed
Food safety is a global issue with paramount environmental and public health consequences if inadequately maintained. With the increased globalization of food supply, ensuring the safety of this supply to consumers has become an international collaborative endeavor.
In general, the membrane separation technique such as microfiltration and ultrafiltration are being used at industrial level for the production of proteins and lactose from whey.