by Food Marketing Technology | Jul 27, 2020 | Ingredients
By Harsha Pore* Introduction The word starch came from German for root which means strong, stiff and strengthen. Starch is also known as amylum. Starch is a carbohydrate consisting of numerous glucose units joined by a glycosidic bond. Starch is the most common form...
by Food Marketing Technology | Jul 27, 2020 | Ingredients
GNT Group has launched two new EXBERRY® Coloring Foods that deliver bright orange shades in powder and oil-dispersible formats. Made from paprika and carrot, the new Brilliant Orange products provide solutions for a range of applications. The EXBERRY® Shade Brilliant...
by Food Marketing Technology | Jul 27, 2020 | Ingredients
By Swati Solanki* Inulin, a white, mildly sweet, indigestible polysaccharide that occurs particularly in the roots or tubers of various plants. It consists of Fructooligosaccharide (FOS) which is a soluble prebiotic fiber that is resistant to digestion and then...
by Food Marketing Technology | Jul 27, 2020 | Ingredients
By Alex Beckett* Mintel, the experts in what consumers want and why, have revealed three key trends that will shape the global food, drink, and food service industries over the next 10 years: Change, Incorporated: Successful companies will be those that improve the...
by Food Marketing Technology | Jun 24, 2020 | Ingredients
The beverage market is currently under scrutiny because of the association with excessive sugar intake. At the same time, consumers can often feel over-familiar with traditional flavors in the beverage sector, meaning that consumption occasions are not associated with...
by Food Marketing Technology | Jun 24, 2020 | Ingredients
Using Flavor Pairing to Solve Taste Challenges By Chris Whiting* Plant protein is a growing market representing 16% of all new product launches in the sport nutrition category (Innova, 2018) and the global plant-based protein market is estimated to have been valued at...
