by Food Marketing Technology | Dec 13, 2021 | Ingredients
Full-bodied mouthfeel and low syneresis with the optimal pectin People’s awareness of the importance of eating a healthy diet has been increasing for years. The reductionof sugar is playing a key role in this. The development of products and foods is therefore moving...
by Food Marketing Technology | Nov 23, 2021 | Ingredients
By Kanchan Sharma* The Indian modified starch market scenario has witnessed significant changes in the past few years. The industry looks promising with many secondary converters investing in the modified starch value line. Modified starch usage is listed in chemicals...
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,...
