Role of Gums and Hydrocolloids in Bakery


Food additives can be derived from plants, animals, or minerals, or they can be synthetic. The use of food additives is only justified when their use has a technological need and are added intentionally to perform certain technological purposes which consumers often take for granted.

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Smart Skins for Classic, Vegetarian and Vegan Sausage

Vegan Sausage

Sausage is a classic snack, whether as hot dog, currywurst or salami stick, whether meat or plant-based. Hydrosol has developed the perfect casing for all these sausages – SmartCasings based on alginate. By means of co-extrusion sausages can be made in all standard sizes.

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A Healthy Combination: How Lycored and Wonderchup Worked Together to Solve the ‘Ketchup Problem’


Healthy eating is a complex challenge. As such, achieving it successfully is almost always a team effort rather than the responsibility of any single individual, or individual company. It’s impossible for consumers to improve their diets if they’re surrounded by – and bombarded with adverts for – products packed full of unhealthy ingredients.

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Doors Make the Difference for Cold Storage

Cold Storage Doors

Advancements in freezer/cooler door technology and a recent study from the Door and Access System Manufacturer’s Association (DASMA) now make it easier to choose which kind of door to use on a freezer/chilled room in a cold storage distribution center (DC)

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Natural Flavours in Ice Creams and Frozen Dessert

Ice Creams

Natural flavours are those that derive their aroma or flavour chemicals from plant or animal sources. The US Code of Federal Regulations defines “natural flavour” or “natural flavourings” as the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis that contains the flavouring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar material, meat, seafood, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavouring rather than nutritional.

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Healthier Snacks Through Fiber Enrichment

Fiber Enrichment

Numerous manufacturers offer a wide range of dietary fibers to enrich foods – from milk drinks and pasta, to snacks for in-between meals. BENEO’s chicory root fiber inulin and oligofructose are the only plant-based, clinically proven prebiotics in the market.

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An Overview on Weaning Foods

Weaning Foods

Weaning, more scientifically known as complementary feeding, implies to process where solid foods and other liquids, in addition to milk, are introduced to infants in order to meet their growing nutritional requirements. The incorporation of complementary feeding is the first major proactive step in the infant’s life towards “growing up”.

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Synthetic Food Flavours- Secret Ingredients in Food

Synthetic Food Flavours

The food taste is largely determined by the volatile chemicals present in it. These chemicals are extremely important because they give food a very specific smell; which makes up 80 to 90 percent of the sense of taste. The mixture of these volatile chemicals is called “flavour.”

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Nutritional Snacking Solutions Presented at ProSweets 2019


Leading nutritional and functional ingredient specialist, Glanbia Nutritionals, presented its diverse range of specialist nutritional solutions for the first time at ProSweets 2019. With a team of experts at hand, Glanbia also featured in guided tours discussing the challenges in developing solutions that meet the demands of the industry.

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Dairy Proteins – An Overview

Dairy Proteins

Proteins tend to merge with almost every new trend that is taking place in the food and beverage industry and therefore, the food formulators and the multinational food and beverage companies are adding protein to diversify their product portfolio in order to meet the consumer’s demands.

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