by Food Marketing Technology | Nov 23, 2021 | Ingredients
ChickP’s 90% protein isolate demonstrates compelling “aquafaba” effect. ChickP Ltd., presents its chickpea isolate as an all purpose, nutrition- packed, plant-based egg alternative foreggs in mayonnaise. The start-up company teamed up with select food companies to...
by Food Marketing Technology | Nov 23, 2021 | Ingredients
Three taste routes to reduce the sugar level while also meeting consumer taste preferences Diverse consumer preferences on the ideal level of sweetness Taste solutions portfolio evolved to support food & drink manufacturers One of the fastest growing demands...
by Food Marketing Technology | Nov 23, 2021 | Ingredients
*Mohini Nitturkar What is plant-based meat? Plant-based meats are meat-like products that are expected to have the same taste, texture, and experience as that of animal meat and made from plant-based ingredients. So basically, plant-based meats replicate real meat,...
by Food Marketing Technology | Oct 18, 2021 | Ingredients
A crucial aspect of successful reformulation is keeping the final sensory profile in mind Reformulation is an ongoing issue for manufacturers. Food and drink recipes are frequently changed for several reasons, such as adapting them to meet regional taste preferences,...
by Food Marketing Technology | Oct 18, 2021 | Ingredients
Calcium carbonate promises a range of technological and dietary advantages FIRST CHOICE FOR FORTIFICATION CALCIUM IS THE MOST ABUNDANT MINERAL IN THE BODY. IT IS NOT ONLY ESSENTIAL FOR HEALTHY BONES AND TEETH, BUT ALSO NECESSARY FOR VASCULAR CONTRACTION AND...
by Food Marketing Technology | Sep 29, 2021 | Ingredients
Palsgaard has launched a new PGPR product which offers chocolate manufacturers the best ever levels of functionality and efficiency. PGPR (polyglycerol polyricinoleate) is used in chocolate production for mould optimization, flow control and viscosity reduction....
