How to Cut Down Sugar and Fat in Your Diet?

Healthy nutrition is on everyone’s mind. Perhaps there’s even more attention being paid to what we eat than ever before. After decades of stocking our kitchens with meat, noodles and sweets and simultaneous diets to reverse the effects of all those fatty, starchy and sweet foods ingredients, we may be

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Ingredients: Choosing the Right Fibre Ingredient: The Five C’s

By Heidi Cullip   In today’s food and beverage market place, manufacturers are wading through an ever-changing tide of consumer demand for better-for-you options. Digestive health, less sugar, fewer calories, cleaner labels, low cholesterol – the list goes on and on. So how can we meet these demands for health

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Non-GMO Acrylamide-Reducing Baker’s Yeast shows 80% Acrylamide Reduction in Bread and Toast

Renaissance Ingredients Inc has released the results of an in-house, laboratory-scale analysis of the efficacy of its acrylamide-reducing (AR) baker’s yeast for applications in the global bread and baked goods market. The company’s non-GMO AR baker’s yeast strains (Saccharomyces cerevisiae) have been found to reduce acrylamide by up to 95

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Hydrocolloids in Confectionery – A Sweet Market

By Dennis Seisun  The use of hydrocolloids in confectionery is nearly as old as the industry itself. As such, confectionery provides one of the most important markets for a range of hydrocolloids. Functionality requirements range from a simple gel or coating to the most complex of properties with many factors

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Food of Animal Origin and Safety Issues

By Vishal Kumbhar, Aanchal, Dipanwita, Pranav and S Talukder Producers, manufacturers, retailers and consumers are all stakeholders in ensuring the consumption of safe food. Unsafe food has costs that extend beyond consumers to family members, healthcare workers, employers, the food supplier, and the government. As the food trade expands worldwide,

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Microencapsulation of Bioactive Compounds

By Nitin Mehta*, Manish Kumar Chatli, Pavan Kumar, Om Parkash Malav, Devendra Kumar, Akhilesh K. Verma and Gagandeep Kaur   Emerging Technology for Functional Food Development The consumer perception of food has changed tremendously over time. It is not only intended to satisfy hunger but to provide necessary nutrients to

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Microencapsulation of Bioactive Compounds

Emerging Technology for Functional Food Development The consumer perception of food has changed tremendously over time. It is not only intended to satisfy hunger but to provide necessary nutrients to human beings for the improvement of physical and mental wellbeing. The world is facing a health crisis due to lifestyle

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Trans Fat-Free Production Strategies for Margarine

Public Enemy: Trans Fats In the early nineties, a landmark Harvard Medical School paper concluded that trans fatty acids present a significant health risk, with higher risks of cardiovascular disease already registered at daily intake levels of just 5-6 gram. The impact of the study was powerful and, at least

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Modern Consumer Habits and Healthy Lifestyles Supported by Dietary Fibre

In the 21st century the way we eat, the kind of food we buy, where we buy it  and how it is prepared has become a part of our identity; the driving force that shapes our lives. Food brings people together; it unites us but also sets us apart. Today

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Ingredients: Nutritious Rare Seeds

By Jyotsna S  Waghmare, Asma D Fakir and Rakhi Patil   Grape seed oil is a great source of polyphenols – flavonoids, essential fatty acid – linoleic acid and vitamin E. These great components make grape seed extract useful in the treatment of many minor to severe health conditions Almost

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