Food Safety

The market for functional value-added modified starches into the Indian food industry

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 considered emulsifiers, thickeners, and stabilisers under Food Safety and Standards ...
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Chickpea Protein Beats Eggs in Mayo

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 help formulateegg-free recipes, including a creamy mayonnaise substitute and salad dressings. The resulting productshave ...
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Three Preferences on Sweet Taste Perceptionnow Decoded

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 relates to better-for-you food and drink products with a natural andbalanced ...
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Plant-based meat- An emerging market

*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, except for the fact it does not use animal meat. They ...
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Reformulation: the Champion of Product Development

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, to improve the supply chain, reduce costs and/ or achieve ...
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Powder Power : Natural Anti-Caking

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 VASODILATION By Carolina Diaz Quijano* Powders for food applications are ...
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“Next-Level” PGPR for Chocolate Launched

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. Palsgaard’s existing product, Palsgaard® PGPR 4150, is already the market leader, but the company’s latest ...
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OneRarehas unveiled the collaboration with renowned chef and dessert ...
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In order to ensure overall development of Food Processing ...
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Food major Cargill has acquired an edible oil refinery ...
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The Hotel and Restaurant Association of Western India (HRAWI), ...
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Daalchini Technologies organised a webinar on ‘Intelligent Retailing’ wherein ...
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From birthday parties to first salary treats, from getting ...
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Khauwala & Co., is a new venture from the ...
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