New Slow Milling® Pretzel Salt Light SG from GoodMills Innovation enables salt reduction in pretzel décor without the consumer noticing any visible difference. At the same time, the pretzel salt is water stable and therefore ideal for frozen bake-off products as it does not cause unsightly burn marks when defrosted and baked.
GELITA’s SMART TECHNOLOGY enhances the company’s collagen peptides by adding a new set of properties. Building on the existing product range, these novel ingredients have been produced using an additional particle engineering processing step. As a result, the SMART TECHNOLOGY range offers customers significant extra value in the form of technological advantages that, for example, improve efficiency and process performance.
As per a WHO document titled ‘Marketing of Foods High in Fat, Salt and Sugar to Children – Update 2012-2013’, foods that are high in fat, salt and sugar are commonly termed as HFSS Foods. However, it is imperative for all of us to be conscious of the negative effects of the compounds and chemicals present in processed foods and other products we consume from outside.
Edible insects could offer a great solution for this much anticipated global food shortage expected to befall us all. Edible insects are capable of satisfying our food needs while ensuring high nutrition at the same time. They also possess ecological advantages over conventional meat and other food sources. In addition, insects can be a good source of protein for animals as they are not only able to fulfill the potential of extracting protein from waste material, but also facilitate significant reductions in waste volume.
The Mushroom Dryers is a production facility in the Netherlands (Belfeld) through which Worlée can offer dried champignon slices in European quality. This factory is unique in that it features its own self-developed belt dryer. The result: air-dried champignon slices from fresh, hand-harvested European champignons with a quality that is simply incomparable.